Description
A hearty and comforting slow cooker beef stew packed with tender beef, vegetables, and rich flavors. Perfect for an easy dinner that requires minimal prep.
Ingredients
Scale
Beef and Coating
- 2 pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 4 large carrots, sliced
- 3 medium potatoes, diced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
Liquids and Seasonings
- 2 tablespoons olive oil
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Coat the Beef: Place the flour, salt, and black pepper in a large bowl and toss the beef stew meat until it is evenly coated with the mixture.
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add the coated beef and brown it on all sides for about 5 minutes to develop flavor.
- Transfer to Slow Cooker: Move the browned beef to the slow cooker.
- Add Vegetables: Add the sliced carrots, diced potatoes, sliced celery, chopped onion, and minced garlic to the slow cooker with the beef.
- Prepare Broth Mixture: In a separate bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary.
- Combine and Cook: Pour the broth mixture over the beef and vegetables in the slow cooker. Add the bay leaves, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender.
- Add Peas: Stir in the frozen peas during the last 15 minutes of cooking to heat them through.
- Serve: Remove the bay leaves before serving. Enjoy your warm, flavorful stew!
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.
- Serve with crusty bread for a complete meal.
