Description
A hearty, slow-cooked beef stew featuring tender chunks of beef chuck infused with fresh rosemary and garlic in a rich, thickened gravy.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 3 carrots, peeled and sliced into chunks
- 3 large potatoes, peeled and cubed
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 1 bay leaf
Instructions
- Toss beef cubes in a bowl with flour, salt, and pepper until evenly coated.
- Heat olive oil in a skillet over medium-high heat and sear beef in batches until browned on all sides.
- Add minced garlic and fresh rosemary to the skillet and cook for 1 minute.
- Deglaze the skillet by adding a splash of beef broth and scraping the browned bits from the bottom.
- Transfer the seared beef, garlic, rosemary, and deglazing liquid to the slow cooker.
- Stir in the carrots, potatoes, tomato paste, Worcestershire sauce, and the remaining beef broth.
- Add the bay leaf and cover with the lid.
- Cook on Low for 7-8 hours or on High for 4-5 hours until the beef is fork-tender.
- Remove the bay leaf and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American