Description
A hearty and flavorful beef stew soup made easily in your slow cooker.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound potatoes, peeled and cubed
- 1/2 cup frozen peas
Instructions
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer to your slow cooker.
- Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Transfer the vegetables to the slow cooker.
- Pour in the beef broth and red wine (if using). Stir in the tomato paste, thyme, and rosemary.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- Add the cubed potatoes to the slow cooker and cook for an additional 1-2 hours on low, or until tender.
- Stir in the frozen peas during the last 15 minutes of cooking.
- Season with additional salt and pepper to taste before serving.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
- Feel free to add other vegetables like parsnips or mushrooms.
- Prep Time: 20 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American