About the Recipe
Slow-Cooked Beef Stew is the ultimate comfort food, perfect for chilly days or when you crave a warm, satisfying meal. This recipe combines tender beef, hearty vegetables, and a rich, savory broth to create a stew that is both delicious and nourishing. The slow-cooking process allows the flavors to meld together beautifully, resulting in a dish that is sure to become a family favorite. Serve it with crusty bread or over mashed potatoes for a complete and comforting meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
4 potatoes, peeled and diced
3 stalks celery, sliced
1 cup beef broth
1 cup red wine (optional)
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation
Steps:
Prepare the beef: Season the beef cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches and sear on all sides until browned. Transfer the seared beef to the slow cooker.
Sauté the vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sautéed onions and garlic to the slow cooker.
Combine ingredients in the slow cooker: Add the carrots, potatoes, celery, beef broth, red wine (if using), diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir to combine.
Slow cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
Season and serve: Remove the bay leaves and adjust the seasoning with salt and pepper to taste. Garnish with fresh chopped parsley before serving.