Description
Experience the ultimate set-and-forget dinner with this rich and hearty beef stew. By searing lean chuck roast to perfection before simmering it slowly with garden-fresh Yukon Gold potatoes, carrots, and aromatic herbs, you achieve a deep, savory complexity and melt-in-your-mouth tenderness. This traditional comfort food is designed for busy households looking for a wholesome, scratch-made meal that warms the soul at the end of a demanding day.
Ingredients
2 lbs beef chuck roast, cut into 1.5-inch chunks
2 tbsp vegetable oil
3 large Yukon Gold potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced into thick rounds
2 stalks celery, sliced into thick pieces
1 large yellow onion, chopped
4 cups high-quality beef stock or bone broth
2 tbsp tomato paste
1 tbsp fresh thyme leaves
Salt and black pepper to taste
Instructions
Season the beef chunks generously with salt and pepper.
Heat oil in a heavy-bottomed skillet over medium-high heat and sear the beef in batches until a deep brown crust forms on all sides.
Transfer the seared beef to the slow cooker.
Add the potatoes, carrots, celery, and onion to the slow cooker.
In a small bowl, whisk together the beef stock and tomato paste until smooth, then pour over the ingredients in the slow cooker.
Stir in the fresh thyme.
Cover and cook on low for 8 hours until the beef is fork-tender.
Taste and adjust seasoning with salt and pepper before serving.
Notes
Ensure vegetables are cut into uniform, larger chunks to prevent them from becoming too soft during the long cook time. For a thicker sauce, you can remove a small portion of the vegetables and broth, blend them, and return to the stew before serving.
- Prep Time: 20
- Cook Time: 480
- Category: Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg