Description
A hearty, comforting dish defined by tender chunks of beef that melt in the mouth, surrounded by a rich, savory broth thickened with tomato sauce and earthy vegetables.
Ingredients
Scale
- 2 pounds beef chuck (cut into 1-inch cubes)
- 4 large carrots (peeled and cut into ½-inch rounds)
- 1 pound Yukon Gold or red potatoes (scrubbed and cut into 1-inch cubes)
- 3 stalks celery (sliced into ½-inch pieces)
- 1 can (15 ounces) tomato sauce
- 1 cup low-sodium beef broth
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 leaf bay leaf
- 1 tablespoon Worcestershire sauce
Instructions
- Cut beef into 1-inch cubes, peel and slice carrots, cube potatoes, dice onion, mince garlic, and slice celery.
- Layer beef, onion, and garlic in the slow cooker, then add carrots, potatoes, and celery.
- Pour in tomato sauce and beef broth, sprinkle with thyme, rosemary, salt, pepper, and bay leaf; add Worcestershire sauce.
- Cover and cook on LOW for 7-8 hours until beef is fork-tender.
- Remove bay leaf, adjust seasoning, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth if needed.