Coach Beth’s Crock Pot Beef Stew
If there’s one staple fall dish that Coach Beth always makes (multiple times throughout the fall) it’s a crockpot beef stew. It uses minimal equipment, makes a couple days of left overs (if Coach Alex doesn’t eat it all!), and makes clean-up super easy! Just put it all together in the morning, let it cook all day (BONUS – it makes the house smell delicious, then cozy up in your favorite sweater with a movie and enjoy dinner!
Yields: 6 servings
Time: 20 minute prep time; 6-7 hours cook time
3lb Beef Chuck Roast
4 cups beef broth
½ head of cabbage (chopped)
4-6 large carrots (chopped, but not peeled)
1 large yellow onion (chopped)
2 large russet potatoes (chopped)
4 thyme sprigs
2 tbsp olive oil
Salt & Pepper
Clean and chop cabbage, carrots, onion, and potatoes and place in a large crockpot. Season vegetables generously with salt. Season and rub the beef chuck roast generously with salt and pepper. In a large skillet, add olive oil and heat to a high heat. When ready, place the beef in and sear until it has a nice roasted sear, about 2 minutes. Flip beef and sear on the other side for another two minutes. Then, sear edges for about a minute on each side. When finished, place the beef atop the vegetables in the crockpot. Pour the beef broth over beef and vegetables. If you cannot see the liquid, add more beef broth or water (or chicken broth if that’s what you have in the pantry!). Lay the thyme sprigs over the top, cover and cook on high for 4 hours. Check the vegetables after 4 hours and possibly lower the temperature to low for another 2-3 hours. When the beef is easy to pull apart with a fork, it’s done!
*Great accompaniments: Cornbread, french baguette, or garlic toast points!
378 calories | 52g protein | 22g Carbs | 11g fat
*does not include the great accompaniments
**Nutrition info will change as recipe is altered