Don’t let the cold, dark days of winter get you down! Add these ingredients to the slow cooker in the morning and by dinner, you’ll have a comforting beef stew that will fill your home with delicious aromas with no mess and no stress!
Yield
4 Servings
Preparation time
25 minutes
Cooking time
6 hours
Total time
6 hours, 25 minutes
Ingredients
1/4 C all purpose flour
1 tsp dried thyme
2 tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 medium yellow onion
4 medium carrots
1 celery stalks
1 lb yellow potatoes
2 1/4 lb boneless beef roast (chuck roast or stew meat)
2 bay leaves
1 1/2 C low sodium beef broth
1 Tbsp tomato paste
1 Tbsp worcestershire sauce
Chopped fresh parsley leaves
Instructions
- Place ¼ cup all-purpose flour, 1 teaspoon dried thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a 6-quart or larger slow cooker and stir to combine.
- Dice 1 yellow onion (about 1 ½ cups). Peel and cut 4 carrots crosswise into 1-inch-thick rounds (about 2 ½ cups). Cut 1 celery stalk crosswise into ½-inch-thick pieces (about ¾ cup). Cut 1 pound Yukon gold or red potatoes into 1-inch pieces. Place all vegetables in a large bowl and set aside.
- Trim off any large pieces of surface fat from the chuck roast, then cut into 1 to 1 ½-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. Add the vegetables and 2 dried bay leaves.
- Place 1 ½ cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce in a medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine.
- Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. Taste and season with more kosher salt and black pepper as needed. Serve topped with chopped fresh parsley leaves and more black pepper if desired.
Notes
Nutrition Info per serving: Calories: 340, Saturated Fat: 8g, Sodium: 660mg, Added Sugars: 0g, Dietary Fiber: 3g