Recipes

Cooking Times

Ready in: 4-6 hours
Prep time: 15 minutes
Cook time: 4-6 hours

Ingredients

• 3lb beef chuck roast, trimmed and cut into 1 1/2-2 inch chunks
• 2 bags Souper Carrots
• 2 tbsp avocado oil
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine or extra beef broth
• 2 1/2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp sweet paprika
• 4-5 yellow gold potatoes, cut into 1 1/2 inch chunks
• 5 thyme sprigs
• 1 small rosemary sprig
• 2 bay leaves
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp unsalted butter
• 1-2 tsp red wine vinegar, to taste
• fresh parsley, for serving
• crusty bread, for serving
• salt and pepper, to taste

Directions

1. Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown beef in batches, then transfer to the slow cooker.
2. Reduce heat to medium. Add onion to the skillet and cook 4–5 minutes.
3. Stir in garlic and tomato paste; cook 1–2 minutes.
4. Add wine, scraping up the browned bits. Simmer 3–4 minutes. Stir in broth, Worcestershire, Dijon, and paprika.
5. Add potatoes, Souper Carrots, herbs, and sauce to the slow cooker. Cover and cook on HIGH for about 4–6 hours, until beef and potatoes are fork-tender. Timing varies by slow-cooker.
6. Check carrots around 3 hours. If tender before the beef, gently remove, refrigerate, and return near the end until heated through.
7. Remove herb stems and bay leaves; skim excess fat. Mix cornstarch with cold water and gently stir into stew. Cook on HIGH another 20–30 minutes, until thickened.
8. Finish with butter and vinegar. Adjust seasoning, sprinkle with parsley, and serve with bread.