Crock Pot Beef Stew (Print Version)
# Ingredients:
01 -
2 lbs beef stew meat, cut into 1-inch cubes
02 -
3 tbsp all-purpose flour
03 -
1 tsp salt
04 -
1/2 tsp black pepper
05 -
2 tbsp olive oil
06 -
4 cups beef broth
07 -
3 medium potatoes, peeled and diced
08 -
3 carrots, sliced
09 -
2 celery stalks, chopped
10 -
1 medium onion, chopped
11 -
3 cloves garlic, minced
12 -
1 tbsp tomato paste
13 -
1 tsp Worcestershire sauce
14 -
1 tsp dried thyme
15 -
1 tsp dried rosemary
16 -
1 bay leaf
17 -
1 cup frozen peas
# Instructions:
01 -
In a bowl, toss the beef with flour, salt, and black pepper until evenly coated.
02 -
Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides, then transfer to the crock pot.
03 -
Layer the potatoes, carrots, celery, onion, and garlic over the beef.
04 -
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaf. Pour over the meat and vegetables.
05 -
Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the beef is tender.
06 -
In the last 30 minutes, stir in the frozen peas.
07 -
Remove the bay leaf, give it a final stir, and serve hot.
# Notes:
01 -
For a thicker stew, mash some of the potatoes before serving or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
02 -
Serve with crusty bread for a complete meal.
03 -
Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.