Description
Tender beef, hearty vegetables, and a rich, flavorful broth make this slow cooker stew the perfect comfort food for chilly evenings or busy weeknights.
Ingredients
1 tablespoon olive oil
2 ½ pounds beef stew meat or chuck roast, cubed
Salt and pepper, to taste
1 medium yellow onion, diced
2 teaspoons minced garlic
1 pound small yellow potatoes, halved
4 carrots, peeled and chopped into 1-inch pieces
3 cups beef broth
3 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
3 tablespoons all-purpose flour
2 tablespoons fresh chopped parsley
Instructions
1. In a large skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper and brown on all sides.
2. Chop the onion, carrots, and potatoes into large pieces.
3. Place browned beef in the slow cooker. Add onion, garlic, potatoes, carrots, broth, tomato paste, thyme, and bay leaf. Stir to combine and season as needed.
4. Cover and cook on LOW for 7 hours or HIGH for 4 hours.
5. Remove 1/3 cup of liquid and whisk it with flour until smooth. Pour back into the stew and stir to thicken.
6. Add peas and parsley, then cook for 30 minutes more on HIGH.
7. Remove bay leaf and serve hot.
Notes
Use red wine for added depth.
Cornstarch can replace flour for a gluten-free version.
Cut vegetables large to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 426
- Sugar: 5
- Sodium: 515
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 57
- Cholesterol: 147