YOUR SOLIN GENERATED RECIPE
Slow-Cooked Beef Stew with Root Vegetables
Tender beef chuck cubes slow-simmered with earthy root vegetables in a rich, savory bone broth that fills the kitchen with a comforting aroma.
INGREDIENTS
3.5 oz beef chuck roast
0.5 cup carrots
0.5 cup celery
0.25 cup yellow onion
0.5 cup Yukon Gold potato
1 cup beef bone broth
1 tbsp tomato paste
1 clove garlic
0.5 tsp dried thyme
0.5 tsp sea salt
0.25 tsp black pepper
1 piece bay leaf
PREPARATION
Trim any excess fat from the beef chuck roast and cut into 1-inch cubes.
Place the beef cubes, sliced carrots, celery, diced onion, and cubed potatoes into the slow cooker basin.
In a small bowl, whisk together the beef bone broth, tomato paste, minced garlic, dried thyme, sea salt, and black pepper until well combined.
Pour the broth mixture over the meat and vegetables, then tuck the bay leaf into the center.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender and the sauce has thickened slightly.
Remove the bay leaf before serving the stew in deep bowls.