Description
A rich and hearty beef stew made with tender chuck roast, root vegetables, and a savory brown gravy. Perfectly simmered in a slow cooker for maximum tenderness.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced into thick rounds
- 1.5 lbs potatoes, cubed
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp cornstarch (for thickening)
Instructions
- Season beef cubes generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown beef in batches until seared on all sides; remove to slow cooker.
- In the same skillet, sauté onion and garlic until translucent.
- Stir in tomato paste and cook for 1 minute, then deglaze with a splash of beef broth, scraping the bottom.
- Transfer the skillet mixture to the slow cooker with the beef.
- Add carrots, potatoes, remaining beef broth, Worcestershire sauce, and thyme. Stir gently.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- 30 minutes before serving, whisk cornstarch with 2 tbsp water. Stir into the stew and cook until thickened.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American