Description
This slow cooker beef stew recipe is a hearty and comforting dish perfect for a cozy dinner. Tender beef, flavorful broth, and a medley of vegetables come together to create a delicious meal that will warm you from the inside out.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Broth:
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Veggies:
- 4 medium carrots (sliced)
- 3 medium potatoes (peeled and diced)
- 2 stalks celery (sliced)
- 1 medium yellow onion (chopped)
- 1 cup frozen peas (added at end)
Instructions
- Coat Beef: Toss beef cubes with flour, salt, and pepper. Brown in batches in a skillet.
- Prepare Slow Cooker: Transfer browned beef to the slow cooker.
- Add Ingredients: Pour in beef broth, tomato paste, Worcestershire sauce, garlic, herbs, and veggies. Cook on low for 8–9 hours or high for 4–5 hours.
- Final Touch: Stir in frozen peas 20 minutes before serving. Adjust seasoning and discard bay leaf.
Notes
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew 30 minutes before serving.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
