Description
This hearty slow cooker beef stew is packed with tender beef, vegetables, and rich savory broth. A cozy, comforting meal perfect for chilly days.
Ingredients
Beef:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
Coating:
- 3 tbsp flour
Veggies:
- 2 tbsp olive oil
- 4 carrots, sliced
- 3 potatoes, diced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
Broth and Seasonings:
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup frozen peas (added at the end)
Instructions
- Toss beef cubes in flour: Lightly coat the beef cubes with flour.
- Brown beef: Heat olive oil in a skillet and brown the beef on all sides. Transfer to slow cooker.
- Add veggies: Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
- Prepare broth: Stir in beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and bay leaves.
- Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is tender.
- Finish: Stir in frozen peas 30 minutes before serving. Remove bay leaves before serving.
Notes
- For a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew in the last 30 minutes.
- Leftovers store well in the fridge for up to 4 days or freezer for 3 months.
- Try adding parsnips or turnips for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
