Ingredients
2 pounds beef chuck roast (cut into 1-inch cubes): The main protein, providing rich flavor.
4 medium carrots (peeled and sliced): For sweetness and color.
3 medium potatoes (peeled and cubed): To add heartiness to the stew.
1 medium onion (chopped): For aromatic depth.
3 cloves garlic (minced): To enhance flavor.
4 cups beef broth: The base for the stew.
1 tablespoon Worcestershire sauce: For added umami.
2 teaspoons dried thyme: To infuse herbal notes.
1 teaspoon dried rosemary: For a fragrant touch.
Salt and pepper (to taste): To season the dish.
2 tablespoons cornstarch (optional, for thickening): To achieve a thicker consistency.
Instructions
Step 1: Prepare the Ingredients
Begin by cutting the beef chuck roast into 1-inch cubes. Peel and slice the carrots, peel and cube the potatoes, and chop the onion. Mince the garlic.
Step 2: Sear the Beef (Optional)
For added flavor, you can sear the beef cubes in a skillet over medium-high heat until browned on all sides. This step is optional but enhances the stew’s richness.
Step 3: Combine Ingredients in the Slow Cooker
In the slow cooker, combine the cubed beef, sliced carrots, cubed potatoes, chopped onion, and minced garlic. Pour in the beef broth and add the Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir to combine all the ingredients.
Step 4: Cook
Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The beef should be tender and the vegetables cooked through when ready.
Step 5: Thicken the Stew (Optional)
If you prefer a thicker stew, mix 2 tablespoons of cornstarch with a little cold water to create a slurry. Stir this mixture into the stew about 30 minutes before serving and let it cook uncovered to thicken.
Step 6: Serve
Once cooked, taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh parsley if desired, alongside crusty bread for dipping.
- Prep Time: 20
- Cook Time: 8H