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Slow Cooker Beef Stew 2

A hearty and flavorful beef stew made effortlessly in the slow cooker with tender beef, vegetables, and rich broth.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine optional, substitute with broth if preferred
  • 2 tablespoons tomato paste
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
  • 2 tablespoons water for cornstarch slurry
  • to taste salt and black pepper
  • for garnish fresh parsley, chopped

Instructions
 

Preparation Steps

  • Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches. Transfer browned beef to the slow cooker.
  • In the same skillet, sauté onion and garlic until softened, about 3-4 minutes. Add to the slow cooker.
  • Add beef broth, red wine (if using), tomato paste, bay leaves, thyme, and rosemary to the slow cooker. Stir to combine.
  • Add carrots, potatoes, and celery to the slow cooker. Stir gently to mix.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
  • About 30 minutes before serving, stir in frozen peas.
  • If desired, thicken the stew by stirring in the cornstarch slurry. Cook on high for an additional 15-20 minutes until thickened.
  • Remove bay leaves. Taste and adjust seasoning with salt and pepper.
  • Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.