Slow Cooker Beef and Vegetables is a delightful dish that brings together the rustic charm of hearty beef stew and the nourishing goodness of seasonal vegetables. This recipe is perfect for busy weeknights when you want a satisfying meal without the hassle of constant monitoring. Infused with rich flavors, this dish cooks slowly, allowing the ingredients to meld beautifully, resulting in tender beef and vibrant vegetables. Not only is it a comfort food idea that warms the soul, but it also showcases the versatility of the slow cooker, making it a favorite among families.
Ingredients
Scale:
2 pounds of chuck roast, cut into 1-inch cubes
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 large onion, chopped
2 stalks of celery, sliced
2 cloves garlic, minced
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups beef broth (preferably low sodium)
1 cup red wine (optional)
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons cornstarch (optional)
Instructions
Prepare your ingredients by cutting the beef into cubes and all vegetables as listed in the ingredients section. Make sure all pieces are uniform in size to ensure even cooking.
In a large skillet over medium-high heat, brown the beef cubes in batches until golden brown on all sides, about 5-7 minutes.
Transfer the browned beef to the slow cooker. Add the chopped onion, carrots, potatoes, celery, green beans, and minced garlic on top of the beef.
In a mixing bowl, combine the beef broth, red wine (if using), paprika, thyme, rosemary, and season with salt and pepper. Stir well to blend the flavors.
Pour the broth mixture over the beef and vegetables in the slow cooker, ensuring everything is well coated.
Cover and cook on low for 8-10 hours or on high for 4-6 hours. The beef should be fork-tender and the vegetables soft but not mushy.
If a thicker broth is desired, mix the cornstarch with cold water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Once cooked, taste and adjust seasoning if necessary. Remove the bay leaves before serving.
