Ingredients
2 lb beef chuck roast, cut into 1½-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
4 medium carrots, sliced
3 medium Yukon Gold potatoes, cubed
1 large onion, diced
2 celery stalks, sliced
1 cup frozen peas
4 garlic cloves, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3 cups beef broth
1 cup water
1 tsp dried thyme
1 tsp paprika
½ tsp dried rosemary
2 bay leaves
2 tbsp cornstarch
2 tbsp cold water
Instructions
-
Season the beef with salt, pepper, and flour. Toss until evenly coated.
-
Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides until golden brown.
-
Transfer the browned beef to the crockpot.
-
Add potatoes, carrots, celery, and onion into the slow cooker.
-
Stir in garlic, tomato paste, Worcestershire sauce, thyme, paprika, rosemary, and bay leaves.
-
Pour beef broth and water over the ingredients. Stir gently.
-
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef becomes fork-tender.
-
Mix cornstarch and cold water to create a slurry. Stir into the stew during the last 20 minutes of cooking.
-
Add frozen peas and cook until the stew thickens.
-
Taste and adjust seasoning before serving.
Notes
• Browning the beef first adds deep flavor to the stew.
• Cut vegetables into large chunks so they don’t become mushy.
• Add peas during the last 20 minutes to preserve color and texture.
• For extra richness, replace 1 cup of beef broth with red wine.
• Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American