Description
A comforting, hearty beef stew made with succulent chunks of beef chuck roast and tender root vegetables. By searing the meat first and slow-cooking it for eight hours, this recipe develops a rich, savory broth and melt-in-your-mouth texture. It is a perfect, hands-off meal that brings restaurant-quality depth to your home kitchen using simple, wholesome ingredients.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
3 large carrots, peeled and sliced into rounds
4 medium Yukon Gold potatoes, cut into chunks
3 cups low-sodium beef broth
2 tbsp tomato paste
4 cloves garlic, minced finely
1 tbsp non-alcoholic Worcestershire sauce
1 tsp dried thyme
2 tbsp cornstarch mixed with 2 tbsp cold water
2 tbsp neutral oil
Sea salt and cracked black pepper to taste
Instructions
Season beef cubes generously with salt and pepper.
Heat oil in a skillet over medium-high heat and sear beef in batches until browned.
Transfer browned beef into the slow cooker.
Layer carrots and potatoes over the beef.
Whisk together beef broth, tomato paste, garlic, non-alcoholic Worcestershire sauce, and thyme in a bowl.
Pour the mixture over the ingredients in the slow cooker.
Cover and cook on low for 8 hours.
Stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the sauce.
Notes
Ensure the beef is patted dry before searing to achieve a better crust. If you prefer a thinner stew, you can reduce the amount of cornstarch added. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg