Make tender beef and vegetables with minimal effort using your slow cooker. This classic beef stew recipe is perfect for a comforting, set-it-and-forget-it weeknight dinner.
Author:Ahazzam
Prep Time:20 min
Cook Time:7 hours
Total Time:7 hours 20 min
Yield:6 servings
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
3 medium carrots, peeled and thickly sliced
3 medium potatoes, peeled and cubed
1 cup frozen peas
Instructions
Toss the beef pieces with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches; do not crowd the pan. Remove the browned beef and set it aside.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Transfer the browned beef, cooked onion, garlic, beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf to the crockpot.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is tender.
Add the carrots and potatoes to the crockpot. Continue cooking on low for 1 to 1.5 hours, or until the vegetables are tender.
Stir in the frozen peas during the last 10 minutes of cooking.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Notes
For a thicker stew, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to form a slurry. Stir the slurry into the stew during the last 30 minutes of cooking.
You can skip browning the beef for a true ‘dump and go’ meal, but browning adds depth to the flavor.