Description
This classic crockpot beef stew is a hearty, comfort-focused meal that utilizes slow-cooking to transform tough beef chuck into tender, succulent bites. By searing the meat first, we create a deep, savory flavor profile, which is then paired with earthy root vegetables and a rich, velvety broth. It is a perfect, stress-free weeknight dinner that delivers restaurant-quality consistency right from your slow cooker.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
3 large Yukon Gold potatoes, chopped
4 whole carrots, cut into thick rounds
3 cups low-sodium beef broth
2 tbsp tomato paste
1/4 cup all-purpose flour
3 cloves garlic, minced
1 tsp dried thyme
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Toss beef cubes in flour, salt, and black pepper until lightly coated.
Heat olive oil in a large skillet over medium-high heat.
Sear the beef cubes in batches until a brown crust forms on all sides.
Transfer the browned beef directly into the slow cooker basin.
Deglaze the skillet with one cup of beef broth, scraping up all brown bits.
Pour the deglazed liquid into the slow cooker along with the remaining 2 cups of broth.
Add the minced garlic, tomato paste, and dried thyme to the pot.
Cook on low for 6 hours.
Add the chopped carrots and potatoes to the slow cooker.
Continue cooking for another 2 hours until the vegetables are tender.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Yukon Gold potatoes are recommended as they hold their shape well during the long cooking process. You may substitute 1 tbsp of fresh thyme for the dried version if preferred.
- Prep Time: 20
- Cook Time: 480
- Category: Lunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg