Description
Warm your soul with this Slow Cooker Beef Stew, featuring tender beef simmered in a rich broth alongside vibrant vegetables and aromatic herbs. Perfect for chilly evenings, this comforting dish is not just a meal—it’s a cherished memory waiting to unfold in your kitchen.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized cubes
- 4 medium carrots, peeled and sliced
- 3 medium Yukon Gold potatoes, diced
- 1 large onion, diced
- 4 cloves garlic, crushed
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the beef, slicing the carrots and potatoes, dicing the onions, and crushing the garlic.
- In a skillet over medium-high heat, sear the beef cubes until browned on all sides (about 3-4 minutes per side).
- Transfer the seared beef to the slow cooker along with chopped vegetables, garlic, tomato paste, thyme, bay leaves, salt, pepper, and beef broth.
- Cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
- Before serving, remove bay leaves and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg