Warm Up With This Go-To Beef Stew!
If you’re a fan of comfort food, then you definitely need to try this beef stew recipe.
This recipe is so easy and results in tender chunks of beef, perfectly cooked potatoes and veggies and a broth that is seasoned to perfection.
Let the slow cooker do all the work and come home to a delicious, comforting dinner on a busy weeknight!
6 hrs 20 mins
· 2 to 2.5 lbs. Chuck Roast, cut into bite-size pieces (trim excess fat)
· Salt and Pepper, to taste
· 2 tbsp Olive Oil
· 1 large onion, chopped
· 1 lb. baby Dutch yellow potatoes, cubed
· ½ lb. baby carrots, cut in half
· 5 large stalks celery, cut into slices
· 4 cups low sodium beef broth
· 3 tsp garlic, minced
· 2 tbsp tomato paste
· 2 tbsp Worcestershire Sauce
· 1 tsp dried thyme
· 3 tbsp cornstarch
· 3 tbsp water
· 1 ½ cups frozen peas
· 2 tbsp freshly chopped parsley
· Trim any excess fat from the beef chuck roast and cut into bite-size pieces. Season with salt and pepper all over, to taste.
· Add oil to a large skillet and heat over medium-high heat. Once hot, add in the beef, working in batches so you don't overcrowd the pan. Sear the beef on all sides, for about 3 minutes, until nice and browned.
· Add the beef to the slow cooker, along with the onion, potatoes, carrots and celery.
· In a large measuring cup or bowl, whisk together the beef broth, garlic, tomato paste, Worcestershire sauce and thyme. Pour over the beef and vegetables and add the bay leaf on top. Cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
· 20 minutes prior to finishing, remove the bay leaf from the slow cooker. Combine the cornstarch and 3 tbsp water in a small dish and pour into beef stew, then stir to combine. Add in the frozen peas and cover again. Once peas are heated through and gravy has thickened, you are ready to garnish with fresh parsley and enjoy!
Written by Stephanie Hetherington (firstname.lastname@example.org)