Description
A warm and hearty beef stew slow-cooked to perfection, perfect for cozy family dinners.
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, for richer flavor)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Trim any excess fat from the beef, aiming for uniform pieces.
- Season the beef generously with salt and pepper.
- In a skillet, heat olive oil and sear the beef until browned on all sides.
- Transfer the seared beef to the crockpot.
- Add sliced carrots, diced potatoes, chopped onion, minced garlic, tomato paste, dried herbs, beef broth, and red wine. Mix well.
- Cover the crockpot and cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
- Taste and adjust seasoning. For a thicker stew, stir in a cornstarch slurry.
- Serve hot with crusty bread or over mashed potatoes.
Notes
To keep leftovers fresh, refrigerate for 3-4 days or freeze for up to 3 months. Reheat to a minimum of 165°F.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American