Description
A warm and hearty classic featuring tender beef, perfectly cooked vegetables, and a rich, savory broth. Perfect for chilly nights, family dinners, or meal prep!
Ingredients
Scale
For the Stew:
- ¼ cup all-purpose flour
- 2 teaspoons dried thyme
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, diced (~1 ½ cups)
- 4 medium carrots, sliced (~2 ½ cups)
- 2 medium celery stalks, sliced (~¾ cup)
- 1 pound Yukon gold or red potatoes, cubed (~3 medium)
- 2 ¼ pounds boneless beef chuck roast, cut into chunks
- 2 dried bay leaves
- 1 ½ cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Optional Garnish:
- Chopped fresh parsley
- Additional black pepper
Instructions
- Prepare the Slow Cooker:
In a 6-quart or larger slow cooker, combine the flour, dried thyme, kosher salt, black pepper, and garlic powder. Stir to mix evenly. - Prep the Vegetables:
- Dice the onion.
- Peel and slice the carrots into 1-inch rounds.
- Slice the celery into ½-inch pieces.
- Cube the potatoes into 1-inch chunks.
- Cut and Coat the Beef:
Trim any large pieces of fat from the chuck roast and cut it into 1–1 ½-inch chunks. Toss the beef in the flour mixture until evenly coated. - Assemble the Ingredients:
Place the coated beef into the slow cooker. Add the diced onion, carrots, celery, potatoes, and bay leaves on top. - Mix the Broth:
In a medium bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables, stirring gently to combine. - Cook the Stew:
Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the beef is tender and the vegetables are cooked through. - Taste and Adjust Seasoning:
Taste the stew and add additional salt or black pepper as needed. - Serve:
Ladle the stew into bowls and garnish with chopped parsley and a sprinkle of black pepper, if desired. Serve warm with your favorite sides.
Notes
- For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
- Add variety by including parsnips, mushrooms, or turnips.
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American