Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Carrots, peeled and chopped: 3 large
- Celery, chopped: 2 stalks
- Russet potatoes, peeled and cubed: 4 medium
- Beef broth: 4 cups
- Tomato paste: 2 tablespoons
- Dried thyme: 1 teaspoon
- Bay leaf: 1
Instructions
- Step 1: Season beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer browned beef to a 6-quart slow cooker.
- Step 2: Add chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pan.
- Step 3: Transfer the cooked vegetables to the slow cooker with the beef.
- Step 4: Stir in beef broth, tomato paste, thyme, and bay leaf. Add the cubed potatoes.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef and vegetables are tender.
- Step 6: Remove bay leaf before serving. Season with salt and pepper to taste.
Notes
- For easier cleanup, consider lining your slow cooker with a disposable liner before adding the ingredients.
- Reheat leftover stew gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain its creamy consistency.
- Serve this hearty stew with a side of crusty bread for soaking up all the flavorful broth.
- Browning the beef in batches is crucial for developing a rich, deep flavor, so don't overcrowd the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American