Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Sear the beef cubes in a skillet until browned, then transfer to the crockpot.
- Add chopped vegetables and garlic to the slow cooker.
- Pour in beef broth and stir in tomato paste, thyme, rosemary, salt, and pepper.
- Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked.
- Adjust seasoning before serving. Garnish with fresh herbs if desired.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra flavor.
- For thicker stew, stir in a cornstarch slurry during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg