Description
A warm and comforting beef stew slow-cooked until tender, perfect for family dinners and meal prep.
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- 4 cups beef broth (low-sodium)
- 3 medium potatoes, diced (Yukon gold or russet)
- 2 carrots, sliced on the bias
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Pat the beef dry and season lightly with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Brown the beef in batches for 2–3 minutes on each side until a deep crust forms.
- Transfer browned beef to the slow cooker. Deglaze the skillet with beef broth, scraping any brown bits into the slow cooker.
- Add potatoes, carrots, onion, garlic, tomato paste, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Pour remaining beef broth over ingredients, ensuring they are mostly submerged.
- Cover and cook on LOW for 8 hours until beef is fork-tender.
- Taste and adjust seasoning before serving. If needed, thicken with a cornstarch slurry.
Notes
Browning the beef is crucial for depth of flavor. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American