Description
Comfort food at its finest with tender chunks of beef, buttery soft potatoes, and mixed vegetables. The rich broth, made with beef broth, red wine, and a blend of herbs and spices, will impress your family and friends. Perfect for a cozy, hearty meal!
Ingredients
Units
Scale
- 2 to 3 pounds chuck roast, trimmed and cubed into bite-sized pieces
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 4 tablespoons olive oil
- 1/2 cup dry red wine (optional, or use 1/2 cup beef broth)
- 1 medium white onion, diced small
- 4 tablespoons unsalted butter, divided
- 7 to 8 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce (lite or reduced sodium)
- 1 tablespoon Worcestershire sauce
- 5 cloves garlic, finely minced
- 1 teaspoon beef bouillon
- 1 sprig fresh rosemary (or 1/2 teaspoon dried)
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 2 or 3 bay leaves
- 2 large Russet potatoes, diced into chunky bite-sized pieces
- 2 1/2 cups frozen mixed vegetables
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 to 3 drops Kitchen Bouquet (optional)
Instructions
- Prepare Beef:
Cut beef into bite-sized pieces, trimming excess fat. Keep marbled fat for flavor. - Coat with Seasonings:
In a large bowl, combine flour, salt, pepper, and smoked paprika. Toss beef in the mixture until evenly coated. - Sear Beef:
Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear beef in batches, ensuring all sides are browned. Transfer beef to the slow cooker. - Deglaze Skillet:
Add red wine (or beef broth) to the skillet to deglaze, scraping up browned bits from the pan. Add this to the slow cooker. - Sauté Onions:
Add diced onions and 2 tablespoons butter to the skillet. Cook for 5 minutes, or until onions are translucent. Add to slow cooker. - Add Liquids & Seasonings:
To the slow cooker, add beef broth (7 cups), tomato paste, soy sauce, Worcestershire sauce, garlic, beef bouillon, rosemary, thyme, bay leaves, and stir to combine. - Add Vegetables:
Add diced potatoes and frozen mixed vegetables to the slow cooker and stir. - Make Slurry:
In a small bowl, combine cornstarch and cold water to form a slurry. Add to the slow cooker and whisk to combine. - Slow Cook:
Cover and cook on low for 8 hours (or high for 4 hours). - Finishing Touches:
10 minutes before serving, remove fresh rosemary, thyme, and bay leaves. Optionally, add Kitchen Bouquet for color and flavor. Stir in remaining 2 tablespoons of butter and let melt. - Taste & Serve:
Taste stew and adjust salt or pepper as needed. Serve with freshly grated Parmesan and crusty bread or dinner rolls.
Notes
- Thicker Stew: For a thicker stew, leave it as is.
- Brothier Stew: If you prefer a brothier stew, add the additional 1 cup of broth after 4-6 hours of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg