Description
A hearty and wholesome crockpot beef stew featuring tender beef chuck, fresh vegetables, and aromatic herbs slow-cooked to perfection. This comforting meal is easy to prepare and perfect for a satisfying dinner any day of the week.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast, cut into 1 inch cubes
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
Broth and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Coat the Beef: In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in this mixture until they are evenly coated to help create a flavorful crust during searing.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, searing all sides to develop rich flavor, then transfer browned beef to the crockpot.
- Add Vegetables: Layer the sliced carrots, cubed potatoes, sliced celery, chopped onion, and minced garlic on top of the beef in the crockpot.
- Prepare Broth Mixture: In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture evenly over the ingredients in the crockpot. Add the bay leaves on top.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are fully cooked.
- Add Frozen Peas: Approximately 30 minutes before the end of the cooking time, stir in the frozen peas to heat through without overcooking.
- Finish and Serve: Remove the bay leaves before serving. Adjust seasoning with salt and pepper as needed. Serve warm and enjoy your comforting beef stew.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 30 minutes of cooking.
- Optional: Add mushrooms or parsnips for an extra depth of flavor.
- Leftovers keep well refrigerated for up to 4 days and taste even better the next day.
