Description
A hearty beef stew slowly cooked to perfection, filled with tender meat and vegetables.
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
Instructions
- In a large bowl, season the beef pieces with salt and pepper.
- In a skillet over medium heat, brown the beef in batches, then transfer to the slow cooker.
- Add carrots, potatoes, onion, and garlic to the slow cooker.
- Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Remove bay leaf before serving. Adjust seasoning if necessary.
Notes
For variations, consider adding mushrooms, red wine, peas, or dumplings. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American