Ingredients
Scale
- 2 lbs chuck roast, cut into chunks
- 3 large carrots, sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions
- Start by cutting the chuck roast into bite-sized pieces. Prepare the vegetables by peeling and slicing carrots and potatoes, chopping the onion, and mincing the garlic.
- Heat the olive oil in a skillet over medium-high heat. Sear the beef chunks until browned on all sides. Transfer to the slow cooker.
- Add the carrots, potatoes, onion, and garlic to the slow cooker. Stir in the tomato paste, dried thyme, paprika, salt, and pepper.
- Pour the beef broth over the ingredients. Cover with the slow cooker lid.
- Set the crock pot to low and cook for 7-8 hours, or on high for 4-5 hours until the beef is tender and flavors meld.
- Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Notes
- For an extra hearty stew, add pearl onions or mushrooms during the layering step.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- To thicken the stew, mix a tablespoon of cornstarch with water and stir in during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) / 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg