Description
A classic beef stew recipe made easily in your slow cooker, perfect for a comforting meal.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Toss beef cubes with flour, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides. Transfer beef to the slow cooker.
- Add onion, carrots, celery, and garlic to the skillet. Cook until softened, about 5 minutes.
- Transfer the vegetables to the slow cooker.
- Pour in beef broth and Worcestershire sauce. Stir in thyme and bay leaf.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Add potatoes during the last 2-3 hours of cooking on low, or the last 1-2 hours on high.
- Stir in frozen peas during the last 30 minutes of cooking.
- Remove bay leaf before serving.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
- Adjust vegetables to your preference.
- Ensure beef is tender before serving.
- Prep Time: 25 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
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