Ingredients
Beef Stew:
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Additions:
- 4 large potatoes, peeled and chunked
- 2 cups baby carrots
- 4 slices bread for serving
- Fresh parsley, chopped for garnish
Instructions
- Brown beef: In a skillet, brown the beef in olive oil, season with salt and pepper, then transfer to the slow cooker.
- Sauté onion and garlic: In the same skillet, sauté the onion and garlic until fragrant. Add beef broth and Worcestershire sauce, scraping up any browned bits.
- Season and pour: Add thyme, rosemary, salt, and pepper to the skillet, then pour the mixture over the beef in the slow cooker.
- Add vegetables: Add potatoes and carrots to the slow cooker, stirring gently to combine.
- Cook: Cook on low for 8 hours or high for 4 hours until the beef and vegetables are tender.
- Toast bread and serve: Before serving, toast the bread and serve the stew over it, garnishing with chopped parsley.
Notes
- For a thicker stew, add a cornstarch slurry at the end.
- Use gluten-free Worcestershire sauce for a gluten-free option.
- This stew can also be cooked on the stovetop with a longer simmering time.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
