Slow Cooker Herb-Infused Beef Stew with Root Vegetables

Name: Slow Cooker Herb-Infused Beef Stew with Root Vegetables
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs, cut into 1-inch cubes Beef chuck; 3 medium, peeled and chopped into 1/2-inch pieces Carrots; 2 medium, peeled and chopped into 1-inch cubes Potatoes; 2 stalks, chopped Celery; 1 large, chopped Onion; 4 cloves, minced Garlic; 4 cups Beef broth; 2 tbsp Tomato paste; 4 sprigs Thyme; 2 sprigs Rosemary; 2 Bay leaves; 2 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper

A deeply flavorful stew with tender beef and root vegetables, slow-cooked to perfection with aromatic herbs.

Cuisine: American

Category: Slow Cooker

Prep: 20 minutes. Cook: 480 minutes.

Serves 6.

Ingredients

2 lbs, cut into 1-inch cubes Beef chuck
3 medium, peeled and chopped into 1/2-inch pieces Carrots
2 medium, peeled and chopped into 1-inch cubes Potatoes
2 stalks, chopped Celery
1 large, chopped Onion
4 cloves, minced Garlic
4 cups Beef broth
2 tbsp Tomato paste
4 sprigs Thyme
2 sprigs Rosemary
2 Bay leaves
2 tbsp Olive oil

Instructions

Step 1: Pat the beef chuck cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the beef in batches until browned on all sides, about 3-4 minutes per batch; transfer to slow cooker.
Step 2: Add 1 large chopped onion, 3 medium peeled and chopped carrots, 2 stalks chopped celery, and 4 minced garlic cloves to the skillet, sautéing for 3 minutes until softened and fragrant, then add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
Step 3: Pour 4 cups beef broth over the seared beef and vegetables in the slow cooker, then add 4 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves. Stir to combine.
Step 4: Cover and cook on low for 8 hours, or until beef is fork-tender and vegetables are cooked through.