Description
A comforting, slow-cooker beef stew made with tender chuck roast, root vegetables, and savory herbs. This forgiving recipe is perfect for busy weeknights and freezes beautifully.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and chopped into thick chunks
- 3 medium russet or Yukon Gold potatoes, cubed
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Cut the chuck roast into 1.5-inch uniform cubes. Toss the beef cubes with flour, salt, and pepper until well coated.
- Heat butter or olive oil in a large skillet over medium-high heat. Sear the beef in batches (do not crowd the pan) for 2-3 minutes per side until deeply browned. Remove to a plate.
- In the same skillet, sauté the diced onions for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with a splash of beef broth, scraping up browned bits.
- Transfer the onion and garlic mixture to the slow cooker. Add the cubed potatoes, carrots, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Pour in the beef broth and stir to combine. Add the seared beef and any accumulated juices to the slow cooker.
- Cover and cook on LOW for 6-8 hours until the beef is fork-tender. Alternatively, cook on HIGH for 3-4 hours.
- Check for doneness. If the stew is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in, cooking on HIGH for 30 more minutes to thicken. Adjust seasoning with salt and pepper. Serve hot.
Notes
Do not skip searing the beef for maximum flavor. Use low-sodium broth to control saltiness. For a richer texture, stir in heavy cream or sour cream before serving. This stew freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: beef stew, slow cooker recipe, comfort food, winter dinner, chuck roast, easy dinner, meal prep