Description
This classic recipe marries the tender richness of slow-cooked beef with fresh vegetables, harmonized by a savory broth infused with herbs, offering a warm, comforting meal.
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 3 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
Instructions
- Begin by taking a large mixing bowl and combining the beef cubes with flour, salt, and freshly ground black pepper. Ensure each cube is evenly coated, which will aid in achieving a savory crust during searing.
- In a skillet heated over medium-high, add olive oil and allow it to come to a shimmer. Sear the beef, ensuring every side is browned. Once browned, transfer the beef to your slow cooker.
- Add the prepared carrots, potatoes, onions, and minced garlic into the slow cooker alongside the beef. Stir in the beef broth, tomato paste, thyme, and rosemary. Mixing these elements properly will ensure the flavors meld as they slowly cook.
- Cover the slow cooker and set it on the low setting, allowing the stew to cook for approximately 8 hours. During this time, the beef will become tender, and the vegetables will absorb the robust flavors of the broth.
Notes
Store leftovers in an airtight container in the fridge for up to three days; it freezes well for longer storage. Gently reheat on the stove over low heat until just warmed through to maintain texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
Nutrition
- Calories: 120 kcal
- Sodium: Varies depending on broth choice
- Protein: Provided by beef and veggies