Ingredients
Scale
- 2 pounds beef chuck stew meat, cut into chunks
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 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 olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
- Add chopped onions and garlic to the skillet; sauté until translucent, then add to the slow cooker.
- Pour beef broth into the slow cooker, then add carrots, potatoes, celery, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and vegetables are cooked through.
- Adjust seasoning as needed before serving hot.
Notes
- For extra flavor, add a splash of red wine or Worcestershire sauce during cooking.
- This stew thickens slightly as it cools; serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg