Description
A hearty and comforting slow cooker beef stew made with tender beef chuck roast, fresh vegetables, and aromatic herbs, simmered to perfection for a rich and flavorful meal.
Ingredients
Scale
Beef and Broth
- 2 lbs beef chuck roast, cut into chunks
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Vegetables
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, diced
- 4 cloves garlic, minced
Instructions
- Sear the Beef: Heat oil in a skillet over medium-high heat. Brown the beef chunks on all sides to develop flavor and seal in the juices.
- Sauté the Aromatics: Add the diced onion and minced garlic to the skillet and sauté until the onions turn translucent and fragrant.
- Transfer to Slow Cooker: Place the seared beef and sautéed onions and garlic into the slow cooker. Layer the sliced carrots and quartered Yukon Gold potatoes evenly on top.
- Add Broth and Seasonings: Pour in the beef broth to cover the ingredients. Add fresh thyme, fresh rosemary, Worcestershire sauce, bay leaves, salt, and pepper. Stir gently to combine the flavors.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender and vegetables are cooked through.
Notes
- For best flavor, allow the stew to rest for 15-20 minutes before serving.
- You can substitute baby potatoes if Yukon Golds are unavailable.
- Add a splash of red wine to the broth for a richer taste.
- Remove bay leaves before serving to avoid bitterness.
- This stew can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
