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Slow Cooker Beef Stew with Root Vegetables

Slow Cooker Beef Stew
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Indulge in a warm bowl of Slow Cooker Beef Stew with Root Vegetables, a perfect blend of tender beef and wholesome vegetables that fills your home with delightful aromas. This comforting dish is incredibly easy to prepare—just toss the ingredients into your slow cooker and let it work its magic while you go about your day. With every bite, you’ll experience the rich flavors of chuck roast simmered to perfection alongside sweet carrots and hearty potatoes. Ideal for chilly evenings or cozy family gatherings, this stew not only satisfies hunger but also warms the soul. Enjoy it paired with crusty bread or creamy mashed potatoes for an unforgettable meal that will have everyone asking for seconds.

Ingredients

Scale
  • 2–3 pounds beef chuck roast
  • 4 carrots, chopped
  • 4 Yukon Gold or red potatoes, diced
  • 1 large onion, coarsely chopped
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme

Instructions

  1. Chop vegetables and cut the beef into cubes.
  2. In a skillet over medium-high heat, sear the beef cubes until browned (about 4-5 minutes per side).
  3. Transfer the browned beef to the slow cooker along with carrots, potatoes, onions, garlic, tomato paste, thyme, and pour in the beef broth.
  4. Cook on low for 8 hours or high for 4 hours until meat is tender.
  5. Adjust seasoning before serving and garnish with fresh parsley if desired.

Notes

  • For added depth of flavor, consider adding a splash of red wine to the broth.
  • Feel free to customize by adding other vegetables like parsnips or mushrooms based on your preference.
  • Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.

Nutrition

Find it online: https://jasonrecipes.com/delicious-slow-cooker-beef-stew-with-root-vegetables/