Description
A hearty dish featuring tender beef chunks simmered in a rich, savory gravy with root vegetables.
Ingredients
Scale
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 4 medium carrots (peeled and cut into 1-inch chunks)
- 1 pound Yukon Gold or Russet potatoes (peeled and cut into 1-inch cubes)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
Instructions
- Pat beef dry and toss with flour. Chop onions, carrots, and potatoes into 1-inch pieces.
- Place beef and vegetables in the slow cooker. Whisk broth, tomato paste, Worcestershire sauce, herbs, salt, and pepper; pour over ingredients.
- Cover and cook on Low for 7-8 hours or High for 4-5 hours.
- Stir in frozen peas 30 minutes before serving.
- Check for doneness, adjust seasoning, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months. Potatoes may soften slightly upon freezing.