Overnight Beef Stew
Recipe GLPRd9a83813e91324
A slow-cooked beef stew made with tender chuck roast, fresh vegetables, and warm spices. This overnight stew develops deep, complex flavors as the beef becomes fall-apart tender while the carrots, celery, and onions soften into the rich tomato-based sauce. Perfect for serving a crowd.
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Ingredients
4 lb boneless beef chuck for stew
3 large celery stalks, chopped
1 large onion, chopped
1 bag peeled baby carrots
1 can stewed tomatoes
3 tbsp all-purpose flour
2 tbsp ground coriander
1 tbsp ground ginger
1 tsp salt
¼ tsp ground nutmeg
¼ tsp dried thyme
¼ tsp coarsely ground black pepper
Directions
Cut the beef chuck into 2-inch chunks, removing excess fat as needed. Pat dry with paper towels.
In a small bowl, combine the ground coriander, ground ginger, salt, ground nutmeg, dried thyme, and coarsely ground black pepper.
Place the beef chunks in a large slow cooker or Dutch oven. Dust the flour over the meat and toss gently to coat evenly.
Sprinkle the spice mixture over the floured beef and toss until the meat is evenly seasoned.
Chop the celery stalks into 1-inch pieces and add to the slow cooker.
Chop the large onion into chunks and add to the slow cooker.
Pour the entire can of stewed tomatoes, including liquid, into the slow cooker.
Add the bag of peeled baby carrots to the slow cooker. Stir all ingredients together until well combined.
Cover the slow cooker and set to the low setting. Cook for approximately 9 to 10 hours overnight, or until the beef is very tender and breaks apart easily with a fork.
The beef internal temperature should reach at least 145F when done. Carefully check one piece of meat with a meat thermometer to confirm.
Stir the stew to break down the beef into smaller pieces if desired. Serve hot.
