Description
A hearty beef stew packed with vegetables, perfect for a cold day.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cubed
- 3 large carrots, sliced
- 2 ribs celery, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley, for serving (optional)
Instructions
- Pat the beef cubes dry with paper towels and season them generously with kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until well browned on all sides, then transfer the browned beef to the crockpot.
- In the same skillet, reduce the heat to medium and add the diced onion. Cook until softened and translucent, then stir in the garlic and cook just until fragrant.
- Add the tomato paste, smoked paprika, dried thyme, and dried rosemary to the skillet, stirring for 1–2 minutes until the tomato paste deepens in color and the spices are fragrant.
- Pour a splash of the beef broth into the skillet and scrape up any browned bits from the bottom of the pan. Transfer this onion and spice mixture to the crockpot over the beef.
- Add the sweet potatoes, carrots, and celery to the crockpot. Pour in the remaining beef broth, add the Worcestershire sauce and bay leaf, and give everything a gentle stir to combine.
- Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until the beef is fork-tender and the sweet potatoes are soft.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the hot stew, cover, and cook on High for an additional 15–20 minutes, or until the broth has thickened to your liking.
- Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
- Serve the stew hot, garnished with chopped fresh parsley if desired.
Notes
- This stew can be made a day in advance and tastes even better the next day.
- Feel free to add your favorite vegetables or adjust the seasoning to your liking.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg