Tender • Hearty • Full of Flavor
(Serves 2 – easily doubled for more!)

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🛒 Ingredients:

• 🥩 300g beef chuck or stew meat, cut into large chunks

• 🥕 2 carrots, peeled and chopped

• 🧅 ½ onion, chopped

• 🧄 2 garlic cloves, whole or minced (your choice)

• 🧂 Salt & black pepper, to taste

• 🌿 1 bay leaf

• 🫒 1 tbsp olive oil

• 💧 1 cup beef broth (or water with a bouillon cube)

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👩‍🍳 Instructions:

1. Brown the Beef (Optional but Recommended)

Heat olive oil in a skillet over medium-high heat. Sear the beef chunks for 2–3 minutes on each side until browned. This adds a deep, savory flavor to the stew. Transfer to your slow cooker or pot.

2. Prepare the Base

Add the chopped onions, carrots, garlic, bay leaf, salt, and pepper to the pot or slow cooker.

3. Add Liquid

Pour in the beef broth (or water). Stir gently to combine all ingredients.

4. Cook Low & Slow

• Slow Cooker: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender and carrots are soft.

• Stovetop/ Dutch Oven: Simmer on low heat for 2–3 hours, stirring occasionally and topping up with water if needed.

5. Finish & Serve

Remove bay leaf before serving. Taste and adjust seasoning. Serve hot in bowls, optionally paired with:

• Mashed potatoes

• Crusty bread

• Steamed rice

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💡 Tips & Variations

• Add other root vegetables (parsnip, turnip, or potato) for more bulk.

• Toss in a handful of peas or spinach near the end for freshness.

• Make it richer with a splash of red wine or Worcestershire sauce.

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✨ Why You’ll Love It

Warm, savory, and satisfying — this dish is pure comfort food with minimal effort. Perfect for meal prep or freezing for later!

Let me know if you want to convert this into an Instant Pot or oven-baked version!