Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced into thick rounds
- 4 medium Yukon Gold potatoes, diced
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- 1. Prep Your Ingredients: Season the beef with salt and pepper. Chop onions, carrots, and potatoes into hearty pieces.
- 2. Sear the Beef (Optional): In a skillet over medium-high heat, sear the beef cubes until browned on all sides.
- 3. Combine Ingredients: Add the seared (or unseared) beef to a slow cooker along with carrots, potatoes, onions, garlic, thyme, bay leaves, and pour in the broth until covered.
- 4. Slow Cook: Cover and cook on low for 8 hours or high for 4 hours.
- 5. Taste Test: Near the end of cooking time, taste and adjust seasoning if necessary.
- 6. Serve: Ladle stew into bowls and enjoy with crusty bread or over rice.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low / 4 hours on high
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 90mg