Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 large carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet and brown the beef chunks until all sides are seared.
- Transfer beef to slow cooker. Add carrots, potatoes, onion, celery, and garlic.
- Pour in beef broth and stir in tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
- Adjust seasoning as needed and serve hot garnished with fresh herbs.
Notes
- You can substitute beef with chicken or vegetables for different versions.
- For thicker broth, add a slurry of cornstarch and water during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg