Description
A hearty and comforting slow cooker beef stew featuring tender chunks of seared beef chuck, fresh vegetables like carrots and Yukon Gold potatoes, and savory herbs simmered in a rich beef broth. Perfect for an easy, hands-off meal with deep, layered flavors.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast, cut into chunks
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, diced
- 4 cloves garlic, minced
Broth and Seasonings
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Other
- 1 tbsp oil for searing
Instructions
- Searing the Beef: Heat oil in a skillet over medium-high heat. Add the beef chunks and sear them on all sides until nicely browned. This step locks in flavor and gives the stew a richer taste.
- Sautéing Onions and Garlic: Add the diced onions and minced garlic to the skillet with the beef drippings. Sauté until the onions become translucent and fragrant, about 3-5 minutes, enhancing the stew’s aromatic profile.
- Combining in the Slow Cooker: Transfer the seared beef and sautéed onions and garlic into the slow cooker. Layer the sliced carrots and quartered Yukon Gold potatoes evenly over the top of the meat and veggies.
- Adding Liquid and Seasonings: Pour the low-sodium beef broth into the slow cooker until the ingredients are covered. Add the fresh thyme, rosemary, Worcestershire sauce, bay leaves, salt, and pepper. Gently stir to distribute the seasonings evenly.
- Slow Cooking: Cover the slow cooker with its lid and cook on the low setting for 8 hours, or on high for 4 hours. Cook until the beef is fork-tender and the flavors are well developed, creating a rich and satisfying stew.
Notes
- For extra thick stew, you may add a slurry of cornstarch and water 30 minutes before the end of cooking.
- If fresh herbs are not available, dried thyme and rosemary can be substituted at one-third the amount.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- To reduce sodium, make sure to use low-sodium broth and adjust salt accordingly.
