This beef stew recipe calls for chuck roast, Yukon potatoes, and carrots that creates a rich beef stew that is the ultimate comfort food. This recipe and cool weather are a great combination.
Ingredients:
- 3 pounds chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground pepper
- 1 yellow onion, chopped
- 4 carrots cut into 2 inch chunks
- 4 Yukon potatoes, chopped
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
Instructions:
- Preheat a cast iron skillet on high heat.
- Season the beef with half the salt and all the pepper.
3. Then, add the beef to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side. Skillet should be hot enough to hear a sizzle when beef is placed into the skillet.
4. Next, remove the beef from the skillet and add the onions into the skillet.
5. Cook the onions for 3 minutes, stir and cook for 3 more minutes.
6. Then, add to the slow cooker the onions, potatoes, carrots, broth, rest of the salt, tomato paste, bay leaf, thyme, garlic, and Worcestershire sauce.
7. Cut the beef into 2-3 inch chunks and add it to the slow cooker.
8. Then, stir all the ingredients to mix well and cook on low for 7 hours.
9. After the 7 hours are up, in a small bowl mix the butter and flour and add it to the slow cooker and stir well.
10. Cook for an additional hour or until thickened.
11. Finally, spoon into bowls and enjoy.
Author’s Notes:
- I used a 6 quart slow cooker.
- I added 2 beef bullion cubes to my beef broth to give a more beefy flavor.
- I used a package of frozen onions.