Description
This comforting and hearty beef stew is perfect for chilly nights, offering tender meat and rich flavors cooked slowly in a crock pot.
Ingredients
- 1.5 – 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Season the beef cubes with salt and pepper, then dredge them in the flour, shaking off any excess.
- Brown the beef in batches, being cautious not to overcrowd the skillet. Set the browned beef aside.
- In the crock pot, layer the chopped onion, carrots, and celery at the bottom.
- Add the browned beef on top of the vegetables.
- Sprinkle the minced garlic over the beef.
- Layer the cubed potatoes on top of the beef and garlic.
- In a separate bowl, whisk the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf together.
- Pour the broth mixture over everything in the crock pot, ensuring most of it is submerged.
- Cover the crock pot and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fork-tender.
- In the last 30 minutes of cooking, stir in the frozen peas.
- Remove the bay leaf before serving.
Notes
For a lighter version, substitute beef broth with vegetable broth and add different root vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American