Description
A comforting, no-fuss beef stew made with tender beef, potatoes, and carrots, perfect for weeknight dinners or cold-weather meals.
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 3 medium potatoes, diced into 1-inch pieces
- 2 carrots, sliced into 1/2-inch rounds
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Pat the beef pieces dry with paper towels and season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Brown the beef on all sides in batches—about 2–3 minutes per side—then transfer to the slow cooker.
- Pour a splash of beef broth into the skillet to deglaze and scrape up the fond. Stir in the tomato paste and let it cook for 30–60 seconds.
- Pour this mixture into the slow cooker.
- Add the diced potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
- Sprinkle the dried thyme over everything and pour the remaining beef broth on top. Stir gently to combine.
- Cover and cook on low for 8 hours, or until the beef is very tender.
- Stir the stew and adjust seasoning with additional salt or pepper, if needed.
- If you want a thicker gravy, remove a cup of liquid, whisk in cornstarch, stir it back in and cook on high for 15–20 minutes.
Notes
For deeper flavor, substitute 1 cup of broth with red wine. Make gluten-free by ensuring broth and seasonings are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American