Ingredients:
1 pound lean cubed chuck beef (room temperature)
4 cups beef broth
1 cup red wine (optional)
3 sliced carrots
3 sliced celery stalks
1/2 cup chopped roasted bell peppers
2 peeled and diced potatoes
1 chopped yellow onion
2 minced garlic cloves
1 bay leaf
3 sprigs of fresh thyme or 2 teaspoons dried thyme
1/4 cup all-purpose flour
Olive oil
Salt and pepper (to taste)
PREPARATION:
Pat dry the beef cubes using a kitchen or paper towel. Season them with salt and pepper. Coat each cube in flour, ensuring to dust off any excess.
Heat olive oil in a pot over medium heat. Brown the beef cubes in batches.
Transfer the browned beef and the rest of the ingredients (including the juices from the pot) into the slow cooker.
Let it cook on a low setting for 6 to 8 hours. Before dishing out, remember to discard the bay leaf.
This Slow Cooker Thick & Chunky Beef Stew promises a blend of delightful flavors. Every bite will give you the richness of beef, the freshness of vegetables, and the depth of the broth. It’s more than just a dish; it’s an emotion. So, give this recipe a try and relish the joyous moments it brings to your dinner table.
Enjoy!