Ingredients
– 2 pounds of beef chuck roast, cut into 1-2 inch cubes
– 4 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 4 cups of beef broth
– 1 cup of red wine (optional)
– 2 tablespoons of tomato paste
– 2 teaspoons of dried thyme
– 2 teaspoons of dried rosemary
– 4 carrots, chopped
– 3 potatoes, diced
– Salt and pepper, to taste
– 2 teaspoons of Worcestershire sauce
– Fresh parsley, for garnish
Equipment Needed
– Crock pot or slow cooker
– Large skillet
– Cutting board
– Knife
– Measuring cups and spoons
– Wooden spoon or spatula
Step-by-Step Instructions
To start, I heat a large skillet over medium heat and add a splash of olive oil. Once the pan is hot, I toss in the sliced onions and let them cook down until they’re caramelized—this usually takes about 15-20 minutes. The smell is simply heavenly! After that, I add in the minced garlic for about a minute just until fragrant. It makes such a lovely base for the stew. I then transfer the onions and garlic into my crock pot. (See the next page below to continue steps…)