Estofado de ternera en olla de cocción lenta

Ingredientes

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 4 Yukon gold potatoes, chopped
• 3 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup peas or green beans (optional, added at end)
• 2 tbsp fresh parsley, chopped (for garnish)

Preparación

1. 1

   Heat oil in a skillet over medium-high heat. Brown beef cubes in batches, turning to sear all sides. Transfer to slow cooker.

2. 2

   Add carrots, celery, onion, and potatoes to the slow cooker, placing the denser vegetables at the bottom.

3. 3

   In a bowl, whisk together beef broth, tomato paste, red wine, garlic, Worcestershire sauce, and all seasonings. Pour over the beef and vegetables.

4. 4

   Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until beef is fork-tender and vegetables are soft.

5. 5

   30 minutes before serving, stir in peas or green beans if using. Remove bay leaf.

6. 6

   Garnish with fresh parsley. Serve warm with crusty bread or over mashed potatoes.