Ingredients
Scale
- 2 pounds beef chuck, 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
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown beef chunks on all sides, then transfer to slow cooker.
- In the same skillet, sauté onions and garlic until fragrant. Add tomato paste and cook for 2 minutes.
- Transfer sautéed vegetables to the slow cooker. Add carrots, potatoes, celery, thyme, rosemary, salt, and pepper.
- Pour beef broth over ingredients in the slow cooker.
- Cover and cook on low for 8 hours, until beef is tender and flavors meld.
- Serve hot garnished with fresh herbs if desired.
Notes
- For a thicker gravy, whisk in 1 tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.
- You can add peas or green beans for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg