Name: Slow Cooker Beef Stew
Prep time: PT20MIN
Cook time: PT8HR
Yield: 6 servings
Cuisine: Dinner
Ingredients: 2 lbs chuck roast, cut into 1.5-inch cubes; 1 lb Yukon Gold potatoes, diced into chunks; 4 large carrots, peeled and sliced thick; 8 oz pearl onions, peeled (or 1 large yellow onion, diced); 3 cloves garlic, minced; 3 tbsp tomato paste; 4 cups beef broth (low-sodium preferred); 3/4 cup dry red wine; 2 tbsp Worcestershire sauce; 2 tsp salt (more to taste); 1 tsp freshly cracked black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; 2 tbsp cornstarch (optional, for thickening); 2 tbsp water (if using cornstarch); 1 cup frozen peas (add at the end); 2 tbsp olive oil

Instructions

1
Pat beef cubes dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and sear beef in batches until browned on all sides, about 3-4 minutes per batch.
2
Layer the browned beef, potatoes, carrots, pearl onions, and garlic in the slow cooker.
3
In a bowl, whisk together beef broth, tomato paste, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour mixture over the beef and vegetables.
4
Cover and cook on low for 8 hours, or until beef and vegetables are tender.
5
(Optional) For a thicker stew, mix cornstarch and water in a small bowl. Stir into stew during the last 30 minutes of cooking.
6
Add frozen peas in the last 15 minutes. Remove bay leaves, adjust seasoning as needed, and serve hot.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients

Instructions

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