Description
A hearty and flavorful slow cooker beef stew that is perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large bowl, season the beef cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 5 minutes per batch, then transfer to the slow cooker.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened, then add to the slow cooker.
- Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- If you prefer a thicker stew, mix the cornstarch with water in a small bowl to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
- About 10 minutes before serving, stir in the frozen peas. Remove the bay leaf before serving.
Notes
- For a richer flavor, add a splash of red wine to the beef broth before cooking.
- You can substitute the beef with chicken or turkey for a lighter version of the stew.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg