Description
This Slow Cooker Classic Beef and Vegetable Stew is a hearty and comforting dish packed with tender beef chunks, flavorful vegetables, and a rich, savory broth. Perfect for chilly days, it requires minimal prep and simmers all day in the slow cooker.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch pieces
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup frozen peas (added near the end)
Instructions
- Place the beef, carrots, potatoes, onion, and garlic into the slow cooker.
- In a bowl, mix together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the meat and vegetables.
- Add the bay leaf and cover the slow cooker.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.
- About 30 minutes before serving, mix cornstarch and water in a small bowl to form a slurry. Stir it into the stew to thicken.
- Add the frozen peas and stir well. Cover and continue cooking until peas are heated through and stew has thickened.
- Remove the bay leaf and serve warm.
Notes
- For richer flavor, brown the beef in a skillet before adding to the slow cooker.
- Feel free to add other vegetables like celery or parsnips.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
