Ingredients
Scale
- 2 pounds of beef chuck roast, cut into bite-sized pieces
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 potatoes, cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Start by prepping all vegetables and beef: cut beef into chunks, slice carrots, chop celery, dice onion and potatoes, and mince garlic.
- In a skillet, heat olive oil over medium-high heat. Sear beef until browned on all sides, then transfer to crock pot.
- Layer carrots, celery, onions, and potatoes over the beef. Add garlic, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
- Pour in beef broth, ensuring all ingredients are covered. Cover and set your crock pot to low for 8 hours or high for 4 hours until beef and vegetables are tender.
- Remove bay leaves, taste for seasoning, and adjust as needed. For a thicker stew, stir in a cornstarch slurry and cook on high for an additional 10 minutes.
Notes
- Use fresh herbs whenever possible for the best flavor.
- If you prefer a thicker stew, add a cornstarch and water slurry during the final cooking stage.
- Ensure the beef is seared well to maximize flavor.
- You can substitute beef stew meat for chuck roast.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 85 mg