corbin
Culinary Explorer
Hey guys, let me share this super delicious Slow Cooker Beef Stew that my family loves. ![Two hearts :two_hearts: 💕](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f495.png)
Get ready to warm your soul with every spoonful of this hearty stew!
Ingredients:
1200×1200
251.5 kB
Instructions:
![Two hearts :two_hearts: 💕](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f495.png)
Get ready to warm your soul with every spoonful of this hearty stew!
Ingredients:
1200×1200
251.5 kB
- 2 pounds (900g) beef chuck roast, cut into 1-inch cubes
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 onion, diced
- 1 cup frozen peas (optional)
- Chopped fresh parsley, for garnish
Instructions:
- Season the beef cubes with salt and black pepper, then dredge them in flour until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
- In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- Pour beef broth into the skillet, scraping up any browned bits from the bottom. Add dried thyme, dried rosemary, and the bay leaf. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.
- Add cubed potatoes, sliced carrots, and diced onion to the slow cooker, stirring to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- If using, stir in frozen peas during the last 30 minutes of cooking.
- Before serving, taste and adjust seasoning if needed. Remove the bay leaf.
- Garnish with chopped fresh parsley and serve hot.