Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 3 large carrots, sliced
- 3 stalks celery, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional)
- 3 medium potatoes, peeled and diced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the beef cubes with salt, pepper, and a bit of olive oil. Brown the beef in a skillet over medium heat to enhance flavor then transfer to the crockpot.
- Sauté the onions, garlic, carrots, and celery until fragrant and slightly caramelized. This adds depth to the stew.
- Add the browned beef, sautéed vegetables, potatoes, tomato paste, dried herbs, and beef broth into the crockpot. Pour in red wine if using. Set to low heat and cook for 8 hours until tender.
- Adjust seasoning with salt and pepper. For a thicker stew, mash some potatoes or stir in a slurry of cornstarch and water.
Notes
- For best results, use beef chuck roast for tenderness.
- Optional: Add a splash of red wine for richer flavor.
- Thicken the stew with mashed potatoes or cornstarch slurry if desired.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days or frozen for up to 3 months.
- Reheat thoroughly, adding a little broth if needed to restore moisture.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg