Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a skillet, heat olive oil over medium-high heat and brown the beef chunks on all sides. Transfer to slow cooker.
- Add chopped vegetables and garlic to the slow cooker.
- In the same skillet, sauté tomato paste for 1 minute and deglaze with a little beef broth. Pour into the slow cooker.
- Add remaining beef broth, thyme, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
- Serve hot with crusty bread or fresh herbs.
Notes
- Feel free to add peas or green beans near the end of cooking for extra flavor and nutrition.
- You can substitute beef with turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg