Description
A hearty slow cooker beef stew featuring tender chuck roast and root vegetables in a rich, savory onion gravy.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 carrots, sliced into rounds
- 1.5 lbs gold potatoes, cubed
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Heat oil in a large skillet over medium-high heat. Brown beef cubes on all sides until seared, then transfer to the slow cooker.
- In the same skillet, sauté sliced onions and minced garlic until translucent and slightly browned. Add to the slow cooker.
- Add sliced carrots and cubed potatoes to the slow cooker, stirring gently to combine with the beef and onions.
- Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme, black pepper, and salt.
- Cover and cook on Low for 7-8 hours or High for 4-5 hours until the beef is fork-tender.
- Whisk cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking to thicken the gravy.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American