Ingredients
Scale
- 2 lbs (900g) beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, cubed
- 1 cup beef broth
- 1 cup red wine (optional but recommended for depth)
- 1 can diced tomatoes (14 oz)
- 2 teaspoons paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a high-quality nonstick skillet or Dutch oven over medium-high heat. Add olive oil, then sear the beef chunks until browned on all sides.
- In the same pot, sauté chopped onions and minced garlic until fragrant and translucent.
- Add carrots, celery, and potatoes to the pot. Pour in beef broth and red wine, stirring to deglaze. Stir in diced tomatoes and spices, then bring to a boil.
- Transfer the mixture into your slow cooker or maintain on the stovetop. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and flavors meld.
Notes
- Use high-quality beef for best results.
- Adjust spice levels to taste; add cayenne pepper for heat.
- If a thicker stew is desired, stir in a mixture of cornstarch and water towards the end of cooking.
- Prep Time: 20 minutes
- Cook Time: 4 to 8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg