Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, diced
- 4 large carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Season beef cubes with salt and pepper; toss with flour.
- Brown the beef in a skillet over medium-high heat and transfer to the slow cooker.
- Sauté onions, carrots, and garlic in the same skillet until onions are translucent; add to the slow cooker.
- Mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf; pour over ingredients in the slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours until beef is tender. Remove bay leaf before serving and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg