Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet and brown the beef chunks on all sides. Transfer to slow cooker.
- In the same skillet, sauté onions and garlic until fragrant, then add to slow cooker.
- Add carrots, potatoes, celery, tomato paste, herbs, salt, and pepper.
- Pour beef broth over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
- Stir the stew before serving and adjust seasoning if needed.
Notes
- For thicker stew, mix 1 tablespoon cornstarch with water and add in the last 30 minutes of cooking.
- Use chuck roast for tender, flavorful beef.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg