It’s Udderly Too Cold! Warm Up With This Cozy Comfort Recipe
🍲 The “Winter Warmer” Beef Stew
This recipe is designed to be low-effort and high-reward. You toss everything in the pot, let it work its magic, and spend the day ignoring the sub-zero temperatures outside.
Ingredients
- 2 lbs Beef chuck roast, cut into 1-inch cubes
- 1/4 cup All-purpose flour (for dusting)
- 3 tbsp Olive oil
- 4 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 3 Cloves of garlic, minced
- 1 tsp Dried thyme (or rosemary)
- 3 Large carrots, chopped into chunks
- 4 Yukon gold potatoes, cubed
- 1 Large yellow onion, diced
- Salt and pepper to taste
Instructions
- Prep the Beef: Toss your beef cubes in a bowl with the flour, salt, and pepper until evenly coated.
- Sear: Heat the olive oil in a skillet over medium-high heat. Brown the beef on all sides (it doesn’t need to be cooked through, just browned). Transfer the beef to your slow cooker.
- Deglaze & Simmer: Add a splash of the beef broth to the hot skillet to scrape up those flavorful browned bits, then pour everything into the slow cooker.
- Combine: Add the remaining broth, Worcestershire sauce, tomato paste, garlic, herbs, carrots, potatoes, and onions. Stir well.
- Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours. The beef should be “fork-tender” when finished.
- Serve: Ladle into your favorite deep bowl and serve with a thick slice of crusty bread.
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