Description
Warm up your chilly evenings with this comforting, savory beef stew filled with tender meat and vibrant vegetables. Perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 4 cups low-sodium beef broth
- 4 medium carrots, sliced
- 3 Yukon gold potatoes, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Cut the beef chuck roast into uniform cubes. Chop the onion, slice the carrots, and cube the potatoes.
- Sear the Beef (Optional): In a skillet over medium-high heat, sear the beef cubes until browned on all sides to enhance flavor.
- Assemble in Slow Cooker: Place the beef (seared or raw) into the slow cooker. Add onions, carrots, potatoes, minced garlic, thyme, bay leaves, and pour in beef broth.
- Season It Up: Sprinkle salt and pepper over all ingredients and stir gently to combine.
- Time to Cook: Cover and cook on low for about 6-8 hours or high for 4-5 hours. Avoid lifting the lid frequently to retain steam.
- Serve & Enjoy: Once cooking is complete, remove bay leaves before serving! Ladle stew into bowls and enjoy with crusty bread or over creamy mashed potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
Keywords: For a twist, substitute sweet potatoes for regular potatoes or add mushrooms for extra richness. Ensure leftover stew is stored in an airtight container in the fridge for up to three days.