Description
A delicious and effortless beef stew that cooks itself in a crockpot, perfect for cozy nights.
Ingredients
- 2 pounds chuck roast, cut into large chunks
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 4 carrots, peeled and cut into thick slices
- 3 large potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Toss beef chunks with flour, salt, and pepper until coated.
- In a hot skillet, sear beef in olive oil until browned on all sides.
- Transfer the beef to the crockpot.
- Add onions, garlic, tomato paste, carrots, and potatoes on top.
- Pour in beef broth and Worcestershire sauce, then add thyme and bay leaf.
- Cover and cook on LOW for 480 minutes or HIGH for 240-300 minutes.
- Once meat is tender, remove bay leaf and taste for seasoning. Adjust salt and pepper.
- Serve hot with crusty bread or cornbread.
Notes
For a gluten-free version, use gluten-free flour and ensure your broth is gluten-free.