Week 13, Saturday: Slow-Cooker Beef Stew with Fresh Rosemary

Saturday calls for a warm and comforting meal, and our Slow-Cooker Beef Stew with Fresh Rosemary is just what you need. Tender chunks of beef, hearty vegetables, and a rich, flavorful sauce come together in this easy recipe. Don't have a slow cooker? No worries, we've got you covered with stovetop instructions as well. Let's get started!

Serves: 4
Preparation time: 20 minutes
Cooking time: 6-8 hours (slow cooker) or 2-3 hours (stovetop)

Ingredients

• 1 1/2 lbs (680 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
• 1/4 cup (30 g) all-purpose flour
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 L) beef broth
• 2 cups (300 g) baby carrots
• 1 lb (450 g) baby potatoes, halved
• 1 tbsp Worcestershire sauce
• 1 tsp fresh rosemary, finely chopped
• 1 bay leaf

Instructions

1. In a large bowl, combine the beef, flour, salt, and pepper. Toss to coat the beef evenly.
2. In a large skillet, heat the olive oil over medium-high heat. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pan.

Slow Cooker Instructions

3. Transfer the browned beef to your slow cooker.
4. In the same skillet, add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for an additional minute. Transfer the onion and garlic to the slow cooker.
5. Pour the beef broth into the slow cooker, along with the baby carrots, baby potatoes, Worcestershire sauce, rosemary, and bay leaf.
6. Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.

Stovetop Instructions (Pot or Dutch Oven)

3. If you don't have a slow cooker, transfer the browned beef to a large pot or Dutch oven.
4. In the same skillet, add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for an additional minute. Transfer the onion and garlic to the pot or Dutch oven.
5. Pour the beef broth into the pot, along with the baby carrots, baby potatoes, Worcestershire sauce, rosemary, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2-3 hours, or until the beef is tender and the vegetables are cooked through.

Finishing Steps

7. Remove the bay leaf before serving. Taste and adjust the seasoning with salt and pepper, if needed.

Serve the Slow-Cooker Beef Stew with Fresh Rosemary with crusty bread or a side of your choice, and enjoy!