Ingredients
Scale
- 2 pounds beef chuck (cut into 1-inch cubes)
- 4 medium carrots (sliced)
- 4 medium potatoes (diced)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Season beef cubes with salt and pepper. In a skillet over medium-high heat, sear the beef until browned on all sides.
- Transfer the beef to a crock pot. Add sliced carrots, diced potatoes, chopped onion, and minced garlic.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf; pour over the meat and vegetables.
- Cook on low for 8-10 hours or high for 4-6 hours until beef is tender.
- For a thicker stew, mix cornstarch with water to create a slurry; stir into the stew during the last 30 minutes of cooking.
- Discard the bay leaf before serving warm.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg