Description
A hearty and comforting slow cooker beef stew made with tender beef chunks, vegetables, and rich broth, perfect for an easy and satisfying meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
4 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 large onion, chopped
4 large carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
Instructions
In a large bowl, season the beef cubes with salt and black pepper.
Sprinkle the flour over the beef and toss to coat evenly.
Heat olive 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.
In the same skillet, add chopped onion and minced garlic, sauté for 2-3 minutes until fragrant.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet.
Stir in tomato paste and Worcestershire sauce until combined.
Pour the broth mixture over the beef in the slow cooker.
Add carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaves to the slow cooker.
Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the frozen peas and cook until heated through.
Remove bay leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours