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Slow-Cooked Beef and Root Vegetable Stew

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Slow-Cooked Beef and Root Vegetable Stew is the ultimate comfort food, perfect for chilly days. Imagine tender beef simmered to perfection with vibrant root vegetables in a rich broth, creating a warm and inviting dish that feels like a cozy hug. Ideal for family gatherings or quiet nights in, this stew is both delicious and easy to make, turning simple ingredients into something extraordinary.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 4 medium carrots, diced
  • 3 medium Yukon gold potatoes, diced
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides (about 5 minutes).
  2. Add Aromatics: Remove beef and add onions and garlic to the skillet. Sauté until onions are translucent (3-4 minutes).
  3. Combine Ingredients: Transfer beef back to slow cooker. Add carrots, potatoes, thyme, bay leaves, salt, pepper, and cover with beef broth.
  4. Cook: Set slow cooker on low for 8 hours or high for 4 hours until beef is fork-tender.
  5. Serve: If desired, thicken the broth with cornstarch mixed with cold water before serving.

Nutrition

Keywords: For added flavor, feel free to substitute sweet potatoes for Yukon gold or incorporate parsnips. To store leftovers, keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth.

Find it online: https://timeforkitchen.com/ultimate-slow-cooked-beef-and-root-vegetable-stew-recipe/