Description
Tender beef and vegetables in rich, savory broth made effortlessly in your slow cooker
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1/3 cup all-purpose flour
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 4 large carrots, cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- Fresh parsley for garnish
Instructions
- 1. Pat beef dry and coat in seasoned flour mixture.
- 2. Brown beef cubes in olive oil in batches until golden. Transfer to slow cooker.
- 3. Sauté onion and garlic in same skillet until softened.
- 4. Add tomato paste and wine, cooking briefly.
- 5. Add broth, herbs, and seasonings. Pour over beef.
- 6. Cook on LOW for 4-5 hours.
- 7. Add potatoes, carrots, and celery. Cook 2-3 hours more.
- 8. Add peas in final 30 minutes.
- 9. Thicken with cornstarch slurry if desired.
- 10. Remove bay leaves, adjust seasoning, and serve garnished with parsley.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Stew tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g