Description
This rustic slow cooker beef stew is a rich, hearty comfort meal with tender beef, chunky vegetables, and a thick savory gravy developed slowly for deep flavor.
Ingredients
- Beef chuck roast
- Flour
- Carrots
- Celery
- Yukon gold potatoes
- Beef broth
- Tomato paste
- Balsamic vinegar or Worcestershire sauce
- Garlic
- Salt
- Black pepper
- Fresh herbs (thyme or rosemary)
Instructions
- Cut beef into chunks and coat lightly with flour.
- Sear beef in a hot pan until browned on all sides.
- Deglaze the pan with beef broth and scrape up browned bits.
- Add beef, vegetables, and deglazed liquid to slow cooker.
- Add remaining broth, tomato paste, and seasonings.
- Cook on low for 7–8 hours or high for 3–4 hours.
- Add fresh herbs near the end of cooking.
- Stir and serve warm.
Notes
Searing beef adds deep flavor and helps thicken the stew. Cut vegetables into large chunks to prevent overcooking. Add broth if stew becomes too thick when reheating.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg