Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 4 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika (optional, for extra depth)
Instructions
- Prep the beef: Pat dry the beef cubes and toss them in flour, shaking off any excess.
- Sear for flavor: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides (about 2-3 minutes per batch). Transfer to the slow cooker.
- Layer the veggies: Add carrots, potatoes, onions, celery, and garlic to the slow cooker.
- Mix the broth: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Pour over the beef and vegetables.
- Add bay leaves: Place bay leaves on top. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until beef is fork-tender.
- Final touches: Remove bay leaves and stir before serving. Adjust seasoning if needed.
- Serve & enjoy: Ladle into bowls and serve with crusty bread or over mashed potatoes.
Notes
- For a thicker stew, mash a few potatoes into the broth before serving.
- To add more depth of flavor, stir in a splash of balsamic vinegar or a teaspoon of soy sauce.
- Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g