Description
A hearty beef stew simmering in a crockpot, perfect for cozy family dinners or gatherings.
Ingredients
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 carrots, sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Trim excess fat from the beef and slice the vegetables into uniform pieces.
- Generously season the beef with salt and pepper.
- In a skillet over medium-high heat, add a splash of olive oil and sear the beef until browned on all sides.
- Transfer the seared beef into the crockpot and add the carrots, potatoes, onion, garlic, tomato paste, herbs, and beef broth. If using, add the red wine.
- Stir to combine all ingredients and cover. Cook on low for about 8 hours or on high for approximately 4-5 hours until beef is fork-tender.
- Taste before serving and adjust seasoning if necessary. For a thicker stew, stir in a corn starch slurry before serving.
- Serve hot with crusty bread or over creamy mashed potatoes.
Notes
Leftover stew can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or microwave, adding beef broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American