Description
Savor the rich flavors and heartwarming aromas of this slow cooker beef stew, designed to transform your kitchen into a haven of comfort. Tender chunks of beef chuck roast meld beautifully with vibrant vegetables like carrots and Yukon Gold potatoes in a savory, herb-infused broth. Perfect for chilly nights or family gatherings, this dish requires minimal prep—just chop your ingredients, toss them in the slow cooker, and let it work its magic. With each spoonful, you’ll be wrapped in warmth and satisfaction, making it a go-to meal for any occasion.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 large onion
- 3 carrots
- 3 Yukon Gold potatoes
- 4 cups low-sodium beef broth
- 4 cloves garlic
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Cut the beef chuck roast into bite-sized cubes and chop the onion, carrots, and potatoes.
- (Optional) Sear the beef in a skillet until browned before adding it to the slow cooker.
- Place all chopped vegetables over the beef in the slow cooker. Add minced garlic and thyme.
- Pour in enough beef broth to cover all ingredients by about an inch.
- Cover and cook on low for 8 hours or high for 4 hours until meat is tender.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Customize by adding vegetables like peas or green beans. For added richness, consider adding a splash of red wine before cooking.