Description
This comforting Crockpot beef stew features tender, succulent chunks of chuck roast simmered to perfection with hearty root vegetables in a rich, herb-infused broth. By searing the beef before slow cooking, you achieve a deep, caramelized flavor profile that defines a professional-quality meal. It is an effortless, nourishing classic perfect for busy home cooks seeking warmth and depth in every bowl.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
4 large carrots, peeled and sliced into rounds
3 cups gold potatoes, chopped
3 cups low-sodium beef broth
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons oil
Sea salt and black pepper to taste
Instructions
Heat oil in a large skillet over medium-high heat.
Season beef cubes with salt and pepper, then sear in batches until browned on all sides.
Transfer seared beef to the slow cooker basin.
Add carrots, potatoes, and onions to the slow cooker.
Whisk together tomato paste, beef broth, garlic, and thyme in a bowl.
Pour the liquid mixture over the meat and vegetables.
Cover and cook on the low setting for 8 hours until the beef is tender.
Notes
Ensure you sear the beef in batches to avoid overcrowding the pan, which helps develop the best flavor crust. Gold potatoes hold their shape well during the long cook time, preventing the stew from becoming mushy. You can substitute fresh rosemary for thyme if preferred.
- Prep Time: 20
- Cook Time: 480
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg