Slow-Cooked Beef and Vegetable Stew with Carrots and Potatoes

A comforting, hearty stew simmered slowly with tender beef and a medley of root vegetables, perfect for chilly evenings.

Cuisine: European

Category: Slow Cooker

Prep: 20 minutes. Cook: 480 minutes.

Serves 6.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef chuck roast
• 2 tbsp olive oil
• 3 medium, peeled and sliced into 1/2-inch coins carrots
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 1, chopped red onion
• 2 stalks, chopped celery
• 3 cloves, minced garlic
• 3 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp (divided) salt
• 1/2 tsp (divided) black pepper

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast (cut into 1-inch cubes) dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then transfer to a slow cooker.
3. Step 3: Add 3 medium peeled and sliced carrots, 2 medium peeled and cubed potatoes, 1 chopped red onion, and 2 chopped celery stalks to the slow cooker around the beef. Sprinkle with 3 minced garlic cloves, 1 tsp dried thyme, and 2 bay leaves.
4. Step 4: Pour in 3 cups beef broth, then sprinkle with 2 tbsp all-purpose flour, stirring to combine. Season with an additional 1/4 tsp salt and 1/4 tsp black pepper.
5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
6. Step 6: Discard the bay leaves, garnish with 2 tbsp fresh parsley, and serve.