Description
A hearty and budget-friendly slow cooker beef stew made with simple ingredients, perfect for a comforting meal with tender beef, potatoes, and vegetables.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and sliced into 1/2-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
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons cold water
1 cup frozen peas
Instructions
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
Add the carrots, potatoes, chopped onion, and minced 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 leaves 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 30 minutes before serving, mix the all-purpose flour and cold water in a small bowl until smooth to create a slurry.
Stir the slurry into the stew in the slow cooker to thicken the broth.
Add the frozen peas, stir, and continue cooking for the remaining 30 minutes.
Remove the bay leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours