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Slow-Cooked Beef and Carrot Stew

Slow-cooked beef and carrot stew in a bowl garnished with herbs
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Slow-Cooked Beef and Carrot Stew is a hearty, comforting dish featuring tender beef chunks, sweet carrots, and savory herbs, all simmered to perfection in a rich broth. Ideal for cold days, this stew develops deep flavors through slow cooking.

Ingredients

– 3 lbs Beef Chuck Roast

– 2 Tablespoons Olive Oil

– 4 ounces Diced Smoked Ham

– 2 Large Yellow Onions, chopped

– 4 Cloves Garlic, minced

– 1/4 cup All-Purpose Flour

– 1 cup Dry Red Wine

– 6 cups Beef Broth (low-sodium)

– 2 Tablespoons Tomato Paste

– 1 Tablespoon Worcestershire Sauce

– 2 Bay Leaves

– 1 Teaspoon Dried Thyme

– 2 lbs Carrots

– 1.5 Teaspoons Kosher Salt

– 1 Teaspoon Freshly Ground Black Pepper

– 1/2 cup Fresh Parsley, chopped

Instructions

  1. Season beef cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat and brown the beef in batches. Transfer to slow cooker.
  2. Add onion and garlic to the skillet; sauté until softened. Transfer to slow cooker.
  3. Add carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender.
  5. If a thicker stew is desired, stir in cornstarch slurry during the last 30 minutes of cooking.
  6. Remove bay leaves before serving. Adjust seasoning with salt and pepper.
  7. Serve hot, garnished with fresh parsley if desired.

Notes

  • For deeper flavor, brown the beef and vegetables before adding to the slow cooker.
  • This stew can be made on the stovetop; simmer covered on low for 2-3 hours.
  • Freeze leftovers in an airtight container for up to 3 months.
  • Add other root vegetables like parsnips or turnips for variety.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooked-beef-and-carrot-stew-beef-stew/

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