Description
This hearty slow cooker beef stew is the ultimate comfort food for busy weeknights. Featuring tender, melt-in-the-mouth chunks of beef chuck roast simmered with earthy carrots and creamy Yukon gold potatoes, this dish develops deep, complex flavors through a patient low and slow cooking process. Searing the beef beforehand adds a rich, savory depth to the aromatic broth, ensuring every bite is satisfying and consistent. It is a perfect, nutrient-dense meal that requires minimal effort while delivering maximum flavor for the whole family.
Ingredients
2 lbs Beef Chuck Roast, cut into 1-inch cubes
3 large Yukon Gold potatoes, chopped
4 whole carrots, cut into chunks
1 large onion, diced
3 cloves garlic, minced
3 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp alcohol-free Worcestershire sauce
1 tsp dried thyme
2 tbsp flour
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Coat the beef cubes in a dusting of flour mixed with salt and pepper.
Heat olive oil in a skillet over medium-high heat and brown the beef on all sides.
Place the seared beef into the slow cooker insert.
Add the potatoes, carrots, onions, and garlic on top of the beef.
In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce.
Pour the liquid mixture over the ingredients in the slow cooker.
Cover and cook on low heat for 8 hours until the beef is tender.
Notes
Always brown your meat thoroughly to ensure a rich, deep color in your gravy. Yukon Gold potatoes are recommended as they hold their shape better than other varieties during long cook times. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 480
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg