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Slow Cooker Beef Stew

Slow Cooker Beef Stew
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Ingredients

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  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 lb potatoes (Yukon Gold or Russet), chopped into chunks
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas

Instructions

  1. In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches until a nice crust forms on all sides. Transfer the browned beef to the slow cooker. This step adds a deep, caramelized flavor to the stew.
  2. Wash and chop your potatoes, carrots, celery, and onion. Place the chopped vegetables and the minced garlic into the slow cooker on top of the browned beef. Make sure the vegetables are cut into similar sizes so they cook evenly.
  3. Pour the beef broth and Worcestershire sauce over the meat and vegetables. Add the dried thyme, rosemary, and the bay leaf. Give everything a gentle stir to combine the ingredients, ensuring the beef is mostly submerged in the liquid.
  4. Cover the slow cooker with its lid. Set it to cook on Low for 7 to 8 hours or on High for 4 to 5 hours. For the most tender results, the Low setting is highly recommended. The meat should be fork-tender when finished.
  5. About 15 minutes before serving, remove the bay leaf. Stir in the frozen peas. The residual heat will cook the peas perfectly while keeping them bright green. Taste the broth and add more salt or pepper if needed before serving.

Find it online: https://www.yucolor.com/dinner/slow-cooker-beef-stew/