Description
A warm and comforting beef stew with tender chunks of beef and perfectly cooked vegetables in a rich, savory broth, perfect for chilly days.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, sliced
- 2 parsnips, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions
- Pat the beef cubes dry and season with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and brown the beef in batches for 2-3 minutes on each side; transfer to slow cooker.
- Sauté chopped onion in the same skillet for about 3 minutes until softened, then stir in tomato paste and cook for 1 minute.
- Add onions to the slow cooker with carrots, parsnips, celery, and potatoes.
- Sprinkle flour over the vegetables and stir to coat.
- Pour in beef broth and Worcestershire sauce, add bay leaves, thyme, rosemary, and season with salt and pepper.
- Cover and cook on low for 8 hours or on high for 4-5 hours until tender.
- Remove bay leaves before serving.
Notes
For an extra depth of flavor, add a splash of red wine before cooking. You can substitute various vegetables like sweet potatoes or bell peppers for variety.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg