Beef Stew
"Rich, fork-tender chuck roast with root vegetables in a deep, savory broth — the kind of stew that makes your whole house smell like Sunday."
The Game Plan
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Toss chuck roast cubes with flour, salt, and pepper.
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Heat olive oil in a skillet over high heat and sear beef in batches until browned on all sides. Transfer to slow cooker.
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Add potatoes, carrots, onions, and garlic to the slow cooker.
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Pour in chicken broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
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Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender and vegetables are soft.
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Taste and adjust seasoning before serving.