Description
A comforting and hearty beef stew, perfect for cooler days, made with tender beef and vegetables cooked slowly in a crock pot.
Ingredients
- 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
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 3 garlic cloves (minced)
- 4 medium carrots (sliced)
- 3 large potatoes (peeled and diced)
- 2 celery stalks (sliced)
- 1 onion (chopped)
- 1 cup frozen peas (added at the end)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a skillet and sear beef until browned. Transfer the beef to the crock pot.
- Add beef broth, tomato paste, Worcestershire sauce, thyme, garlic, carrots, potatoes, celery, and onion to the crock pot. Stir to combine.
- Cover and cook on low for 480–540 minutes (8–9 hours) or on high for 240–300 minutes (4–5 hours) until the beef is tender and the vegetables are cooked through.
- In the last 30 minutes of cooking, stir in frozen peas. Adjust seasoning and garnish with parsley before serving.
Notes
For extra flavor, add a splash of red wine. Mix up the vegetables as desired. For a thicker stew, add cornstarch mixed with water 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American