Description
Warm up on chilly evenings with this hearty slow cooker beef stew, featuring tender chunks of beef, vibrant vegetables, and a rich, savory broth. Simply set it and forget it while your home fills with comforting aromas. Perfect for family gatherings or a relaxing dinner after a long day, this dish will have everyone asking for seconds!
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, diced
- 2 medium sweet onions, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef chuck roast in batches on all sides for enhanced flavor.
- In the slow cooker, layer the sliced carrots, diced potatoes, chopped onions, minced garlic, thyme, bay leaves, salt, and pepper. Mix gently without mashing.
- Pour the beef broth and Worcestershire sauce over the vegetable mixture until everything is submerged.
- Cover and cook on low for 8 hours or high for 4 hours until the meat is tender.
- Before serving, remove bay leaves and thicken stew if desired by mixing cornstarch with water and stirring it back into the pot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg