Description
This hearty beef stew is the ultimate weeknight comfort food, combining tender beef chuck roast with fresh Yukon Gold potatoes, carrots, and an aromatic blend of herbs. By utilizing a slow cooker, you can achieve a restaurant-quality meal with minimal effort. Simply prep in the morning, set to low, and return to a rich, savory feast that is both wholesome and warming for the whole family.
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
3 cups beef bone broth (non-alcoholic)
1 lb Yukon Gold potatoes, peeled and quartered
3 large carrots, peeled and sliced into rounds
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp tomato paste
2 tbsp cornstarch mixed with 2 tbsp cold water
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Season the beef cubes generously with salt and pepper and place them at the bottom of your slow cooker.
Scatter the onions, carrots, and potatoes over the beef.
In a medium bowl, whisk together the beef bone broth, tomato paste, garlic, thyme, and rosemary.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on the LOW setting for 7-8 hours until the beef is fork-tender.
About 20 minutes before serving, stir in the cornstarch slurry.
Cover and cook on HIGH for 15 minutes until the sauce is thick and glossy.
Ladle into bowls and sprinkle with fresh parsley before serving warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day. Ensure the beef bone broth used contains no alcohol.
- Prep Time: 15
- Cook Time: 480
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg