Description
A hearty, slow-cooked beef stew featuring tender chuck roast, potatoes, carrots, and aromatic vegetables, simmered in rich beef broth for deep flavor.
Ingredients
Scale
- 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
- 3 russet potatoes, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the beef cubes on all sides; transfer to the crockpot.
- Add chopped onion and minced garlic to the skillet and sauté until fragrant, then add to the crockpot.
- Stir in tomato paste and cook for 1 minute, then add it to the crockpot.
- Pour in the beef broth, then add Worcestershire sauce, thyme, bay leaves, salt, and pepper; stir to combine.
- Add the diced potatoes, sliced carrots, and sliced celery to the crockpot; gently stir to distribute.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is tender.
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Notes
For best flavor, sear the beef before adding it to the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 550 kcal
- Sugar: 6g
- Sodium: 1400mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg