Description
This slow cooker beef stew is rich and hearty with tender beef, potatoes, and carrots in a thick, cozy gravy.
Ingredients
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil (optional for browning)
1 yellow onion, chopped
3 carrots, sliced
3 celery stalks, sliced
1 1/2 pounds Yukon gold potatoes, chopped
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas (optional)
Instructions
Toss beef with flour, salt, and pepper. (Optional: brown in a skillet with oil 3 to 4 minutes for more flavor.)
Add onion, carrots, celery, potatoes, and garlic to slow cooker.
Add beef, broth, tomato paste, Worcestershire, thyme, and bay leaves. Stir.
Cook on LOW 8 hours or HIGH 4 to 5 hours until beef is tender.
Stir in peas for the last 10 minutes. Remove bay leaves and serve.
Notes
Thicker stew: Mix 2 tablespoons cornstarch with 2 tablespoons cold water; stir in and cook 10 minutes.
Make-ahead: Keeps 4 days refrigerated; freezes well.
Tools: Slow cooker, optional skillet.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American