Description
This hearty stew combines tender beef and a variety of root vegetables, creating a deliciously comforting meal perfect for chilly weather.
Ingredients
Scale
- 2 pounds chuck roast, cut into 1-inch pieces
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Choose quality beef: Select chuck roast for its marbling and tenderness.
- Brown the meat: Sear the beef in a skillet before adding it to the slow cooker to enhance its flavor.
- Layer your vegetables: Place the root vegetables at the bottom of the slow cooker.
- Add the beef: Place the browned beef on top of the vegetables.
- Mix in the broth: Pour the beef broth over the beef and vegetables.
- Add tomato paste and seasonings: Stir in the tomato paste, thyme, rosemary, salt, and pepper.
- Set the slow cooker: Cover and cook on low for 8 hours or high for 4 hours.
- Add fresh herbs: If using, add fresh herbs like thyme and rosemary towards the end of cooking.
- Thicken the stew: If a thicker consistency is desired, mix cornstarch with cold water and stir it in during the last hour of cooking.
- Serve: Once cooked, ladle the stew into bowls and enjoy.
Notes
- Searing the beef before slow cooking adds depth to the overall flavor of the stew.
- Prep Time: 15
- Cook Time: 480
- Category: Beef-Recipes
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Keywords: beef stew, slow cooker, comfort food, root vegetables, hearty meal