It’s the ultimate comfort food, and it’s truly easy to make - you don’t even have to brown the meat before adding it to your slow cooker. I enjoy slow-cooked meat such as beef cheeks, lamb shanks, and slow cooker oxtail. But on a cold winter night, there’s nothing better than a bowl of slow-cooked stew. It’s an easy and comforting meal. Hungarian goulash is even better. It’s beef stew on steroids - a slow-cooked stew heavily seasoned with paprika. I love this simple pot roast. But I enjoy goulash even more - it’s so very flavorful.
Ingredients
Recipe Card
Cubed boneless chuck roast: I simply buy the whole roast, then trim the fat and cube it myself. It’s not difficult to do. You can also buy meat labeled as “stew meat.” Onion and garlic: Tasty aromatics that infuse the stew with their wonderful flavor. To season: Kosher salt, black pepper, lots of paprika, and a small amount of cayenne pepper. Beef broth: Store-bought is fine. And if all you have on hand is chicken broth, that will work in a pinch - that’s actually what I use in the video below. Tomato paste: About ¼ cup. It adds a nice layer of flavor to the stew. Cornstarch: I use a small amount of cornstarch to thicken the stew. Its impact on the nutritional profile of the dish is minimal.
Add the ingredients to your slow cooker pan. Simply add everything except for the cornstarch to your slow cooker, then gently mix. Thicken the liquids. Whisk some cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on high for 30 more minutes, until the cooking liquids thicken. I also like to add a vegetable such as steamed spinach, sauteed green beans, roasted fennel, or roasted radishes. Alternatively, you can serve it in soup bowls with keto biscuits or almond flour bread on the side. I reheat them very gently, in the microwave, covered, at 50% power, to avoid drying out the tasty meat.
