Description
A deeply comforting, protein-rich beef stew featuring tender chunks of beef chuck and garden-fresh root vegetables simmered in a savory, thick broth. By searing the beef first to lock in flavor and slow-cooking for several hours, this recipe achieves a melt-in-your-mouth texture that is perfect for feeding a crowd. The combination of aromatic garlic, thyme, and umami-rich tomato paste creates a restaurant-quality gravy that transforms simple ingredients into an elegant, soul-warming meal.
Ingredients
2.5 lbs Beef Chuck Roast, cut into 1.5-inch chunks
3 large Russet Potatoes, peeled and cubed
4 whole Carrots, sliced into thick rounds
3 cups Beef Broth (low-sodium)
2 tbsp Tomato Paste
1 tbsp Vegetarian Worcestershire Sauce
4 cloves Garlic, minced
1 tsp Dried Thyme
2 tbsp Olive Oil
2 tbsp All-purpose flour
Salt and black pepper to taste
Instructions
Toss beef chunks in a coating of flour, salt, and pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Sear beef in batches until a deep brown crust forms on all sides.
Transfer browned beef into the slow cooker basin.
Deglaze the skillet with a splash of beef broth to scrape up browned bits and pour into the slow cooker.
Add remaining broth, tomato paste, Worcestershire, garlic, and thyme to the slow cooker.
Cover and cook on low for 8 hours.
Add potatoes and carrots during the final 2-3 hours of cooking to maintain their texture.
Notes
Ensure you sear the beef in small batches to prevent steaming. Use a vegetarian Worcestershire sauce to ensure the recipe remains free of hidden anchovies or alcohol. If the gravy is too thin, stir in a small slurry of cornstarch and water during the last 30 minutes of cooking.
- Prep Time: 20
- Cook Time: 480
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg