A rich and flavorful beef stew made in the crockpot, filled with tender beef, root vegetables, and a hearty broth. Ideal for cold nights and busy days.
Ingredients
2 lbs beef chuck roast, cut into chunks
2 tbsp flour
Salt and black pepper, to taste
2 tbsp oil for browning
4 large carrots, peeled and chopped
3 medium Yukon Gold potatoes, chopped
3 celery stalks, diced
1 large yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 cup frozen peas (optional)
Instructions
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Toss beef with flour, salt, and pepper.
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Heat oil in a pan and brown beef in batches.
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Place onion, carrots, celery, potatoes, and garlic into crockpot.
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Add browned beef over vegetables.
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Stir together broth, tomato paste, and Worcestershire; pour over contents.
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Add bay leaves and thyme.
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Cook on low 8–9 hours or high 4–5 hours until beef is tender.
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Add peas in last 15–20 minutes.
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Remove bay leaves, taste, and adjust seasoning before serving.