Tender Slow Cooker Beef Stew
Make this tender slow cooker beef stew for a perfectly rich and savory dinner.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1 kg Beef Chuck Roast cut into large cubes
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 piece Yellow Onion chopped
- 4 piece Carrots peeled and cut into large chunks
- 4 piece Yukon Gold Potatoes cubed
- 3 piece Garlic Cloves minced
- 2 tbsp Tomato Paste
- 4 cup Beef Broth
- 2 tbsp Cornstarch mixed with cold water for slurry
- 1 tbsp Fresh Thyme chopped
Instructions
- Step 1: Sear the beef. Heat olive oil in a large skillet over medium high heat and brown the salted beef cubes until a dark crust forms on all sides.
- Step 2: Prepare the base. Transfer the seared meat into the slow cooker basin along with the chopped onions, carrots, and potatoes.
- Step 3: Build the broth. In the same skillet, briefly cook the garlic and tomato paste, then pour in the beef broth to scrape up the browned bits.
- Step 4: Simmer the stew. Pour the warm broth mixture over the meat and vegetables in the slow cooker, add the fresh thyme, and cover with the lid.
- Step 5: Cook the meal. Cook on the low setting for eight hours until the beef yields completely to a gentle fork press.
- Step 6: Thicken the gravy. Stir in the cornstarch slurry during the final thirty minutes of cooking until the liquid becomes glossy and thick.
Notes
Calories: 450 kcal Protein: 35 g Carbohydrates: 28 g Fat: 22 g Fiber: 5 g Sodium: 850 mg