Description
A hearty and comforting beef stew that simmers to perfection in a slow cooker, combining tender beef, root vegetables, and rich flavors.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef and brown on all sides.
- Remove beef from pot and set aside.
- In the same pot, add onion and garlic, and cook until softened.
- Stir in tomato paste, and cook for an additional minute.
- Return the beef to the pot, along with the broth, carrots, potatoes, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 1.5 to 2 hours, or until the beef is tender.
- Serve hot and enjoy!
Notes
Leftovers can be stored in airtight containers in the fridge for up to four days or frozen for up to three months. For thickening, a cornstarch slurry or mashing some potatoes can be effective.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg