Description
A comforting and hearty beef stew slow-cooked to perfection in a crock pot, featuring tender beef chuck, hearty vegetables, and aromatic herbs. Perfect for cold days or whenever you crave a warm, satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Broth and Vegetables
- 4 cups beef broth
- 3 large carrots, sliced into thick rounds
- 4 medium potatoes, diced into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Coat the beef: In a large bowl, toss the beef cubes with flour, salt, and black pepper until each piece is thoroughly coated to help with browning and thickening the stew.
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Add the beef cubes in batches to avoid overcrowding and brown all sides, developing deep flavor. Transfer browned beef to the crock pot.
- Deglaze the skillet: Pour beef broth into the hot skillet, scraping up browned bits stuck to the pan, then pour this flavorful broth into the crock pot with the beef.
- Add vegetables and seasonings: Add carrots, potatoes, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves into the crock pot. Stir everything to combine well.
- Slow cook: Cover the crock pot and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the beef and vegetables are tender and stew is rich in flavor.
- Add peas: About 30 minutes before the end of cooking, stir in the frozen peas so they cook through but retain their color and texture.
- Finish and season: Once done, remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the stew hot, garnished with chopped fresh parsley if desired for a pop of freshness and color.
Notes
- For best flavor, searing the beef before slow cooking is essential to develop a rich stew base.
- You can substitute russet or Yukon gold potatoes as preferred.
- Frozen peas are stirred in near the end to keep their texture and color vibrant.
- Leftovers keep well and taste even better the next day.
- Feel free to add other root vegetables like parsnips or turnips for variety.
