Description
A hearty and comforting slow cooker beef stew made with tender beef chunks, potatoes, carrots, and a rich savory broth. Perfect for a cozy meal any day of the week.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
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
2 cloves garlic, minced
1 cup frozen peas, thawed
Instructions
In a large bowl, combine the flour, salt, and black pepper. Add the beef cubes and toss to coat evenly.
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 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the slow cooker, add the beef broth, water, Worcestershire sauce, dried rosemary, dried thyme, and bay leaf. Stir to combine.
Add the carrots, potatoes, chopped onion, and minced garlic to the slow cooker. Stir gently to distribute the vegetables evenly.
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, stir in the thawed peas. Remove the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours