Description
Indulge in the comforting warmth of this Slow-Cooked Crockpot Beef Stew, where tender chunks of beef meld with hearty vegetables in a savory broth. Perfect for chilly evenings, this dish not only fills your belly but also warms your heart with its rich flavors and nostalgic aroma. Gather around the table and enjoy a meal that brings family and friends together.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, chopped into thick chunks
- 4 medium Yukon gold potatoes, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Chop all vegetables into bite-sized pieces for even cooking.
- Heat a splash of oil in a skillet over medium-high heat. Brown the beef cubes on all sides.
- Transfer the seared beef to your crockpot. Add the chopped vegetables, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Stir until well combined.
- Cover and cook on low for 8 hours or high for 4 hours until everything is tender.
- Taste and adjust salt or pepper as needed before serving.
- Ladle into bowls and enjoy with crusty bread or over rice.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg