Description
A hearty and comforting slow cooker beef stew with tender chunks of beef, potatoes, carrots, and peas.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1½-inch cubes
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, peeled and chopped
- 3 medium potatoes, cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 bay leaves
Instructions
- Toss beef with flour, salt, and pepper until evenly coated.
- Heat olive oil in a skillet over medium-high heat. Brown beef in batches for 2–3 minutes per side, then transfer to the slow cooker.
- Add onion and garlic to the skillet and sauté for 1 minute. Transfer to the slow cooker.
- Pour beef broth into the skillet, scraping up browned bits, then pour into the slow cooker.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, carrots, potatoes, and celery.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
- Stir in frozen peas during the last 15 minutes of cooking. Remove bay leaves before serving.
Notes
- For best results, brown the beef before adding it to the slow cooker.
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg