Ingredients

• 2 lbs (900g) beef chuck or stew meat, cubed
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled & sliced
• 2 potatoes, cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
• Fresh parsley, chopped (garnish)

Step-by-Step Instructions

1. Brown the beef: Heat olive oil in a skillet over medium-high. Sear beef on all sides until deeply browned.
2. Load the slow cooker: Add beef, onion, garlic, carrots, potatoes, and peppers to the crock.
3. Season & add liquids: Stir in broth, tomato paste, Worcestershire, paprika, salt, and pepper.
4. Cook low & slow: Cover and cook on LOW 6–8 hrs (or HIGH 3–4 hrs) until beef is fork-tender.
5. Thicken (optional): Mix cornstarch with cold water and stir in during the last 30 minutes for a silky gravy.
6. Finish & serve: Taste and adjust seasoning. Garnish with parsley and serve with crusty bread or rice.

Pro Tips

• Beef chuck is ideal—it turns buttery-tender with slow cooking.
• Add ¼ cup dry red wine with the broth for deeper flavor.
• Sauté onions and garlic before adding for extra sweetness and aroma.
• Want it veggie-packed? Stir in peas or green beans for the last 20 minutes.

Storage & Reheating

• Refrigerate in an airtight container for up to 4 days.
• Freeze up to 3 months. Thaw overnight and reheat gently.
• If stew thickens in the fridge, loosen with a splash of broth or water.

Nutrition (per serving, approx.)

420 kcal • 30g protein • 20g fat • 28g carbs • 4g fiber • 760mg sodium