Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 large carrots, sliced
- 3 stalks celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large potatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet, heat olive oil and sear the beef chunks until browned on all sides. Transfer to the crockpot.
- Sauté onions, garlic, carrots, and celery in the same skillet until slightly softened; add to the crockpot.
- Pour in beef broth and red wine; stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
- Add diced potatoes to the crockpot. Cover and cook on low for 6-8 hours or on high for 4-6 hours until the beef is tender and vegetables are cooked.
- Remove bay leaves. Serve hot with crusty bread or your preferred side.
Notes
- Ensure all vegetables are chopped uniformly for even cooking.
- You can substitute beef with lamb or chicken; adjust cooking time accordingly.
- For keto or low-carb versions, replace potatoes with cauliflower or zucchini.
- The stew can be stored in airtight containers for up to 3 days in the refrigerator or frozen for 3 months.
- Reheat gently to maintain tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) / 4-6 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Nut-Free, Gluten-Free (if using gluten-free broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg