Crock Pot Beef Stew
A hearty and comforting beef stew made in a crock pot, perfect for chilly days.
Ingredients
- 2 pound beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 3 clove garlic, minced
- 4 cup beef broth
- 2 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- pepper to taste
- 2 tablespoon olive oil
- 1 cup frozen peas optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides.
- Transfer the browned beef to the crock pot.
- Add the carrots, potatoes, onion, and garlic to the crock pot.
- In a separate bowl, mix together the beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Pour this mixture over the beef and vegetables in the crock pot.
- Stir to combine all the ingredients.
- Cover and cook on low for 8 hours or on high for 4 hours.
- If using, add the frozen peas in the last 30 minutes of cooking.
- Once cooked, remove bay leaves and adjust seasoning if necessary before serving.
Notes
For a thicker stew, you can add a cornstarch slurry in the last hour of cooking.