Description
A hearty, warming meal, rich in flavor and packed with protein, perfect for cozy nights.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 carrots, sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Trim excess fat from the beef and chop the vegetables into uniform pieces for even cooking. Season the beef with salt and pepper.
- In a skillet over medium-high heat, add a splash of olive oil and sear the beef until browned on all sides.
- Transfer the seared beef to the crockpot. Add the carrots, potatoes, onion, garlic, tomato paste, herbs, beef broth, and red wine if using. Stir to combine all ingredients evenly.
- Cover the crockpot and cook on low for 8 hours or on high for about 4 to 5 hours until the beef is fork-tender and the vegetables are soft.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.
Notes
For a thicker stew, stir in a slurry of cornstarch and water if desired. Perfect with fresh parsley on top.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg