Description
A hearty and comforting slow cooker beef stew loaded with tender beef chunks and a medley of fresh vegetables, perfect for a cozy meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and diced into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, celery, frozen peas, beef broth, red wine, tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix all-purpose flour with cold water in a small bowl to make a slurry.
Stir the slurry into the stew to thicken the sauce.
Cover and cook for an additional 30 minutes on low.
Remove bay leaves before serving.
Adjust salt and pepper to taste and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours