Ingredients
- 2 lbs beef stew meat (chuck roast or similar)
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Place beef, carrots, potatoes, onion, and garlic in the slow cooker.
- Pour in beef broth and red wine (if using). Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
- To thicken, mix cornstarch with cold water and stir into stew during the last 30 minutes of cooking.
- Remove bay leaves and adjust seasoning as needed.
- Serve hot with crusty bread. Enjoy!
Notes
- Add vegetables like parsnips, celery, or turnips for extra texture.
- Spice it up with red pepper flakes or jalapeño.
- Use fresh herbs instead of dried—add them at the end of cooking.
- Use gluten-free flour or omit thickening step for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
