Beef Stew
A slow-cooked stew of beef, root vegetables, and aromatic broth thickened with flour. Long simmering renders the meat tender and melds the flavors into a cohesive, warm dish.
Ingredients
Method
Cut beef chuck roast into 1.5-inch cubes. Peel and chop carrots, potatoes, onion, and celery into roughly 1-inch pieces. Mince garlic.
In a bowl, toss beef cubes with flour, salt, and pepper to coat.
Transfer floured beef to the slow cooker. Add broth, onion, garlic, tomato paste, bay leaf, and thyme; stir to combine.
Cover and cook on low for 6 hours or high for 3 hours until beef is very tender.
Add carrots, potatoes, and celery. Cover and cook on low for 1.5 to 2 hours, or until vegetables are fork-tender.
Remove bay leaf. Taste and adjust salt and pepper as needed. The stew should be thick and cohesive.
Ladle into bowls and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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