Description
Warm and comforting slow-simmered stew, perfect for autumn nights.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 cups beef or vegetable broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into 1-inch pieces
- 3 medium potatoes, peeled and diced
- 2 stalks celery, sliced
- 1 cup frozen peas
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the meat and vegetables: Trim excess fat from the stew meat and pat dry. Chop all vegetables so they’re ready to go.
- Brown the meat (optional but recommended): Heat a skillet over medium-high heat with a tablespoon of oil and sear the meat in batches until browned on all sides.
- Layer in the Crock Pot: Add the browned meat, chopped onion, garlic, carrots, potatoes, celery, diced tomatoes, tomato paste, thyme, rosemary, bay leaves, Worcestershire sauce, and broth to the slow cooker. Season lightly with salt and pepper.
- Cook low and slow: Cover and cook on LOW for 420–480 minutes or on HIGH for 240–300 minutes, until the meat is fork-tender and flavors meld.
- Add peas and thicken if desired: In the last 15 minutes, stir in the frozen peas. If you prefer a thicker stew, whisk the cornstarch mixture and stir it in, letting the stew cook for another 10–15 minutes until thickened.
- Finish and serve: Remove bay leaves, adjust seasoning, and garnish with chopped parsley.
Notes
For creamier stew, stir in heavy cream or Greek yogurt before serving. Use gluten-free Worcestershire for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American