Description
A hearty slow cooker beef stew made with tender chuck roast, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 3 lbs chuck roast, cut into bite-sized cubes
- 4 medium carrots, peeled and chopped
- 4 medium Yukon Gold potatoes, diced
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season beef cubes generously with salt and pepper.
- In a skillet over medium-high heat, sear beef until browned on all sides.
- Add carrots, potatoes, onions, and garlic to the slow cooker.
- Place seared beef on top of the vegetables.
- Pour in beef broth; sprinkle thyme and bay leaves over everything.
- Cover and cook on low for 8 hours or high for 4-6 hours until beef is tender.
- Stir before serving; remove bay leaves.
Notes
- This stew is great for meal prep; it tastes even better the next day!
- Feel free to add your favorite vegetables or adjust the seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg