Forgotten Beef Stew
Experience the ultimate comfort food with Forgotten Beef Stew, a hearty slow-cooked meal that practically makes itself. Packed with tender chunks of beef chuck roast, perfectly cooked carrots, potatoes, and celery, this classic recipe is elevated with rich flavors from beef broth, tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. With just 20 minutes of prep time and the convenience of a slow cooker, this stew simmers gently for hours, filling your home with irresistible warmth and savory aromas. Perfect for cozy family dinners or meal prepping, Forgotten Beef Stew is the definition of an effortless yet flavor-packed dish. Serve it with crusty bread for a soul-satisfying, one-pot dinner that never disappoints.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 medium Carrots, peeled and cut into chunks
- 3 medium Potatoes, peeled and cubed
- 3 stalks Celery stalks, sliced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 Bay leaves
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat the beef dry with paper towels, then season with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the beef cubes in batches, ensuring each piece is browned on all sides. Transfer the browned beef to a slow cooker.
Add the diced onion and minced garlic to the same skillet. Sauté for 2-3 minutes until softened and fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the skillet by pouring in 1 cup of beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Pour the mixture into the slow cooker, along with the remaining 3 cups of beef broth.
Add the carrots, potatoes, celery, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the slow cooker. Stir to combine.
In a small bowl, whisk together 2 tablespoons of flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew to help thicken the sauce while it cooks.
Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, taste the stew and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaves before serving.
Ladle the beef stew into bowls and serve hot with crusty bread for a complete, comforting meal.
Nutrition Facts
Calories |
3327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8206 mg | 357% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 30.4 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 7557 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
