Description
A hearty and budget-friendly slow cooker beef stew made with simple ingredients, tender beef, and flavorful vegetables. Perfect for an easy, comforting meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas, thawed
Instructions
In a large bowl, combine the flour, salt, and black pepper.
Toss the beef cubes in the flour mixture until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the coated beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
Add the carrots, potatoes, onion, and garlic to the slow cooker.
Pour the beef broth and Worcestershire sauce over the ingredients in the slow cooker.
Add the dried thyme, dried rosemary, and bay leaf to the slow cooker and stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the thawed peas and cook until heated through.
Remove the bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours