Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
If you’re out of beef chuck roast, don’t fret—stew meat works just as well. And for a little extra depth, consider swapping out half the beef broth with a hearty red wine.
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. This step adds a lovely depth of flavor to the dish.
- Remove the beef from the skillet and transfer it to the crockpot. In the same skillet, sauté the chopped onion and minced garlic until the onion is translucent and fragrant, about 3-4 minutes.
- Deglaze the skillet with a bit of beef broth, scraping up any brown bits, then pour the mixture into the crockpot along with the remaining beef broth.
- Add Worcestershire sauce, dried thyme, salt, and black pepper to the crockpot. Stir everything together to ensure the beef is well-coated with the sauce.
- Cover and cook on low for 6-8 hours or until the beef is tender and the flavors have melded beautifully.
- About 30 minutes before serving, whisk together the flour and water to form a slurry. Stir this into the crockpot to thicken the gravy.
- Continue to cook on high for 30 minutes, or until the gravy has thickened to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
