Beef Manhattan Comfort Dish (Print Version)
Tender beef with potatoes and carrots slow-cooked to perfection, served over toasted bread for a hearty, comforting meal.
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
02 -
1 tablespoon olive oil
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
2 cups beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried rosemary
09 -
Salt and pepper to taste
10 -
4 large potatoes, peeled and cut into chunks
11 -
2 cups baby carrots
→ For Serving
12 -
4 slices of bread, toasted
13 -
Fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
In a large skillet, heat olive oil over medium-high heat. Season the beef pieces with salt and pepper, then brown them in batches for about 4-5 minutes on each side. Transfer the browned beef to the slow cooker.
02 -
In the same skillet, add the chopped onion and garlic, sautéing for about 3-4 minutes until softened. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
03 -
Add the thyme, rosemary, and additional salt and pepper to the broth mixture. Pour this over the beef in the slow cooker.
04 -
Add the potatoes and baby carrots to the slow cooker, stirring gently to combine.
05 -
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
06 -
When ready to serve, toast the bread slices until golden brown. Serve the beef and vegetables over the toasted bread, garnished with fresh parsley.
# Additional Notes:
01 -
For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
02 -
Substitute the beef with chicken thighs for a lighter version, adjusting the cooking time to 6 hours on low or 3 hours on high.