Slow Cooker Beef Stew
Ingredients:
For the Beef Stew:
2 lbs beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 medium carrots, sliced
3 medium potatoes, peeled and cut into chunks
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
1 cup frozen peas (optional, added at the end)
Instructions:
For the Beef Stew:
Prepare the Beef:
In a large bowl, toss the beef stew meat with the flour, salt, and black pepper until the beef is evenly coated.
Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches, cooking for 2-3 minutes on each side until browned. Transfer the browned beef to the slow cooker.
Assemble the Stew:
Add the sliced carrots, potatoes, chopped onion, and minced garlic to the slow cooker.
Pour in the beef broth and red wine. Stir in the tomato paste, Worcestershire sauce, thyme, and add the bay leaf.
Cook:
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until the beef is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, stir in the frozen peas if using.
Serve:
Remove the bay leaf before serving. Serve the beef stew warm with crusty bread or over mashed potatoes for a complete meal.
Prep Time: 20 minutes | Cooking Time: 8 hours (LOW) or 4 hours (HIGH) | Total Time: 8 hours 20 minutes
Kcal: 350 kcal | Servings: 6 servings
Slow Cooker Beef Stew
