Description
A hearty and comforting slow cooker beef stew with tender chunks of beef, potatoes, carrots, and onions simmered in a rich, savory broth. Perfect for a cozy meal any day of the week.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
4 cups beef broth
1 cup water
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, season the beef cubes with salt and black pepper.
Place the all-purpose flour in a shallow dish and dredge the beef cubes in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches until all sides are golden brown, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the slow cooker, add the beef broth, water, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
Add the chopped carrots, potatoes, onion, and minced garlic to the slow cooker. Stir gently to distribute the vegetables evenly.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and cover again to heat through.
Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Sprinkle the chopped fresh parsley over the stew before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours