Description

Slow Cooker Beef Stew is a comforting dish that transforms tough cuts of meat into succulent treasures through patient cooking with deep, umami-packed gravy and tender vegetables.

Ingredients

Scale

3 lbs Beef Chuck Roast
4 large Carrots
1.5 lbs Yukon Gold Potatoes
1 large Yellow Onio
4–5 cloves Garlic Cloves
3 cups Beef Bone Broth
1/2 cup Dry Red Wine
2 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
2 leaves Bay Leaves
To taste Salt
To taste Black Pepper
1/4 cup All-Purpose Flour

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Instructions

Pat the beef cubes dry and toss them with flour, salt, and pepper until coated
Sear the beef in batches in a skillet until browned on all sides, then transfer to the slow cooker
Deglaze the pan with red wine, scraping up browned bits, and pour the liquid over the beef
Add onions, garlic, carrots, and potatoes on top of the beef
Whisk together beef broth, tomato paste, and Worcestershire sauce, then pour over the ingredients
Nestle thyme, rosemary, and bay leaves into the mixture
Cover and cook on Low for 7-8 hours or on High for 4-5 hours
Remove herb sprigs and bay leaves, season to taste, and stir in parsley before serving

Notes

For a lower carb option, substitute potatoes with cauliflower florets.

Skip searing if in a rush for a quicker cooking process.

Let the stew rest for 10 minutes after cooking for better texture.

Prep Time: 20 mins
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 38g
Cholesterol: 120mg