Description
A hearty, comforting slow-cooked stew filled with tender beef, sweet potatoes, and earthy vegetables simmered in a flavorful herb-infused broth. Perfect for cozy nights or meal prep.
Ingredients
Scale
- 2.5 pounds chuck roast, cut into large chunks
- 2 tablespoons olive oil or coconut oil
- Salt and pepper to taste
- 8 ounces Bella mushrooms, sliced
- 1 medium yellow onion, sliced
- 4 medium carrots, peeled and sliced
- 3 celery stalks, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 1 1/4 cups beef broth or bone broth
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1 tablespoon fresh chopped thyme (or 2 teaspoons dried)
- 1 tablespoon fresh chopped rosemary (or 2 teaspoons dried)
Instructions
- Season the beef chunks with salt and pepper. Heat olive oil or coconut oil in a skillet over medium-high heat and sear beef on all sides until browned. Transfer to the slow cooker.
- Layer onions, mushrooms, carrots, celery, and sweet potatoes into the slow cooker around the beef.
- Pour in beef broth and Worcestershire sauce (or coconut aminos). Sprinkle with thyme and rosemary.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef and vegetables are tender.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs before serving.
- Serve hot with crusty bread or mashed potatoes for a comforting meal.
Notes
- Sear the beef before adding it to the slow cooker to deepen the flavor.
- Layer root vegetables at the bottom for even cooking.
- Add a splash of balsamic vinegar or lemon juice before serving for brightness.
- For thicker stew, mash a few cubes of sweet potato into the broth before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 105mg