Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Place beef chunks into the slow cooker and season with salt and pepper.
- Add carrots, potatoes, celery, onion, and garlic over the beef.
- Stir in beef broth, tomato paste, and thyme.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked.
- Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute other root vegetables like parsnips for variation.
- For a thicker gravy, mix a tablespoon of cornstarch with water and stir into the stew during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: Comfort Food
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg