Description
A hearty and comforting slow cooker beef stew loaded with tender beef chunks and a medley of fresh vegetables, perfect for a cozy meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
3 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 celery stalks, sliced
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add beef broth, red wine, tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper to the slow cooker. Stir to combine.
Add carrots, potatoes, and celery to the slow cooker and stir gently.
Cover and cook on low for 8 hours or on high for 4 hours, until beef and vegetables are tender.
About 30 minutes before serving, mix all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew to thicken the sauce.
Add frozen peas and cook for an additional 30 minutes on high.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours