Description
This Hearty Slow Cooker Beef Stew with Root Vegetables is a comforting dish that combines rich flavors and tender meat, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch pieces
- 4 cups root vegetables (carrots, potatoes, parsnips), chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Choose the right cut of beef: Opt for chuck roast or brisket.
- Brown the meat: Sear the beef in olive oil before adding it to the slow cooker.
- Layer ingredients correctly: Place root vegetables at the bottom of the slow cooker.
- Add the browned beef on top of the vegetables.
- Add diced onion and minced garlic to the slow cooker.
- Pour in the beef broth and add tomato paste.
- Season with dried thyme, dried rosemary, salt, and pepper.
- Cover the slow cooker and set it to low for 8 hours or high for 4 hours.
- Add fresh herbs in the last hour of cooking for maximum flavor.
- Taste the stew before serving and adjust seasoning if necessary.
Notes
- Searing the beef before slow cooking enhances the stew’s flavor.
- Prep Time: 20
- Cook Time: 480
- Category: Beef-Recipes
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (300g)
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Keywords: beef stew, slow cooker, hearty meal, root vegetables, comfort food