Cooking Slow Cooker Beef Stew Made Simple
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- Beef chuck: 2 pounds cut into 1-inch cubes
- Salt and pepper: to taste
- Garlic: 3 cloves minced
- Carrots: 3 peeled and sliced into 1/2-inch pieces
- Potatoes: 3 large peeled and cut into 1-inch pieces
- Celery stalks: 2 sliced
- Beef broth: 4 cups
- All-purpose flour: 1/4 cup
- Tomato paste: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Onion: 1 large chopped
- Dried thyme: 1 teaspoon
- Bay leaves: 2
- Frozen peas: 1 cup optional, added at the end
- Olive oil: 2 tablespoons
Instructions
Prepare the Beef:
- In a large bowl, toss the beef cubes with the flour, salt, and pepper until they are well-coated.
Brown the Beef:
- Heat the olive oil in a skillet over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to the slow cooker.
Sauté the Vegetables:
- In the same skillet, add the onion and garlic, adding more oil if necessary. Sauté until the onions are translucent. Transfer the mixture to the slow cooker.
Add Remaining Ingredients:
- To the slow cooker, add the carrots, potatoes, celery, beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
Cook:
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Finish the Stew:
- If using, stir in the frozen peas during the last 30 minutes of cooking. Remove the bay leaves before serving.
Serve:
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, accompanied by crusty bread or over a bed of cooked rice.