Description
Tender fall-apart beef simmered with root vegetables in a rich gravy, cooked low and slow for maximum flavor. A set-it-and-forget-it comfort food classic!
Ingredients
Scale
- 2 tbsp olive oil for searing
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 4 medium potatoes, chopped
- 1 large onion, chopped
- 2 celery stalks, sliced
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil for searing
Instructions
- Brown bacon: In skillet, cook bacon until crisp. Remove with slotted spoon to slow cooker.
- Sear beef: Dredge beef in flour. Brown in bacon fat in batches (3 mins per side). Transfer to slow cooker.
- Sauté aromatics: In same skillet, cook onion and garlic 2 mins. Deglaze with 1/2 cup broth, scraping browned bits.
- Combine: Add all ingredients (except peas and parsley) to slow cooker. Stir gently.
- Cook: Cover and cook on LOW 8-9 hours or HIGH 5-6 hours.
- Finish: Stir in peas last 15 mins. Discard bay leaves. Garnish with parsley.
Notes
- Make ahead: Flavors deepen when refrigerated overnight.
- Thickener: For richer gravy, mix 1 tbsp cornstarch with 2 tbsp water; stir in last 30 mins.
- Freezer-friendly: Stores up to 3 months (omit potatoes for better texture).
- For deeper flavor, use 1/2 cup red wine instead of equal broth.
- Prep Time: 20 mins
- Cook Time: 8 hrs (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: undefined
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 5g
- Protein: 38g
- Cholesterol: undefined