Description
A rich and comforting slow-cooked beef stew featuring tender beef chuck, hearty root vegetables, and a fragrant rosemary-garlic gravy.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb baby potatoes, halved
- 3 large carrots, sliced into rounds
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary, needles stripped and chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides until caramelized, then remove from heat.
- Add minced garlic to the skillet for 1 minute until fragrant, then remove from heat.
- Place sliced carrots and halved potatoes at the bottom of the slow cooker.
- Add the seared beef and garlic on top of the vegetables.
- Pour in beef broth and Worcestershire sauce. Stir in the chopped rosemary, salt, and pepper.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the gravy.
- Taste and adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American