Description
A slow-simmered beef stew with tender beef, soft root vegetables, and a rich, savory broth perfect for chilly nights.
Ingredients
Scale
- 2 lb beef chuck, cut into 1-inch cubes
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- ½ cup beef broth or red wine (for deglazing)
- 3 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 lb russet or Yukon Gold potatoes, cubed
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
Instructions
- Begin by trimming the beef chuck and patting dry. Season with salt and pepper.
- Heat vegetable oil in a heavy skillet over medium-high heat and brown beef in batches, about 2–3 minutes per side.
- Deglaze the pan with broth or wine, scraping the browned bits.
- Transfer everything to a 6-quart crockpot.
- Add the beef broth, tomato paste, onion, garlic, carrots, celery, and potatoes to the crockpot.
- Toss in thyme and bay leaves.
- Cook on Low for 8 hours or on High for 4–5 hours.
- If a thicker stew is desired, stir in a cornstarch slurry during the last 15 minutes.
Notes
Serve with buttered noodles or crusty bread. Storing leftovers in airtight containers can extend freshness for 3–4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 400
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg