Description
A comforting and hearty beef stew made in a slow cooker, perfect for chilly days.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until softened. Add to the slow cooker.
- Add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- If you prefer a thicker stew, mix the cornstarch and water in a small bowl to create a slurry. Stir it into the stew during the last 30 minutes of cooking. Add the frozen peas if using, and cook until heated through.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Notes
- For a richer flavor, add a splash of red wine to the stew before cooking.
- Substitute sweet potatoes for regular potatoes for a different taste and added nutrients.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg