Slow Cooker Beef Stew: 7 Secrets for Hearty Winter Dinners!
A classic beef stew made easy in your slow cooker! Tender beef, hearty vegetables, and a rich, flavorful broth make this the perfect comfort food.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lb Beef Stew Meat cut into 1-inch cubes
- 1 tbsp Olive Oil
- 1 medium Yellow Onion chopped
- 2 cloves Garlic minced
- 4 cups Beef Broth
- 1 lb Potatoes peeled and cubed
- 1 lb Carrots peeled and sliced
- 1 cup Frozen Peas
- 2 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Salt to taste
- 0.5 tsp Black Pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper.
- Transfer the browned beef to the slow cooker.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute more.
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Pour the broth mixture over the beef in the slow cooker.
- Add the potatoes and carrots to the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, or until the beef and vegetables are tender.
- Stir in the frozen peas during the last 30 minutes of cooking.
- Season with salt and pepper to taste. Serve hot.
Notes
Serve with crusty bread for dipping!