Description
A hearty and comforting crockpot beef stew made with tender beef chuck, wholesome vegetables, and rich savory broth, slow-cooked to perfection for an easy and satisfying family meal.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 3 celery stalks, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
Instructions
- Place the beef cubes in a large bowl and toss with flour, salt, pepper, and paprika until evenly coated.
- Heat olive oil in a large skillet over medium-high heat and brown the beef in batches without overcrowding. Transfer browned beef to the crockpot.
- Add carrots, potatoes, celery, onion, and garlic on top of the beef.
- Pour in beef broth, Worcestershire sauce, and tomato paste. Sprinkle with thyme and rosemary, then add bay leaves.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until beef is tender and vegetables are soft.
- About 30 minutes before serving, stir in frozen peas and allow them to heat through.
- Remove bay leaves, adjust seasoning if needed, and serve warm.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking.
- Sweet potatoes can be substituted for regular potatoes for a slightly sweeter flavor.
- Add a splash of red wine with the broth for extra richness.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
