Description
Warm up with this slow cooker beef stew recipe! Tender beef, hearty vegetables, and rich broth for a comforting meal.
Ingredients
Scale
- 2 pounds beef stew meat (or chuck roast, cut into chunks)
- 4 medium-sized carrots, peeled and sliced
- 3 large potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 cup red wine (optional, for depth of flavor)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil (for searing the beef)
- Optional: 1 cup frozen peas (for added color and sweetness)
Instructions
- Prepare the Beef: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the beef stew meat in batches, searing it on all sides until browned. Transfer the beef to the slow cooker.
- Add the Vegetables: To the slow cooker, add the carrots, potatoes, onion, and garlic. Stir to combine with the beef.
- Prepare the Broth: In a small bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.
- Cook the Stew: Set the slow cooker to low and cook for 6-8 hours, or until the beef is tender and the vegetables are soft. Alternatively, you can cook on high for 4 hours.
- Add Peas: If using frozen peas, add them in the last 30 minutes of cooking.
- Serve: Once the stew is ready, remove the bay leaves and discard. Ladle the stew into bowls and serve hot. Enjoy!