Description
A hearty and comforting beef stew perfect for busy days, packed with tender beef and fresh vegetables.
Ingredients
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed and cut into 1-inch pieces
- Salt and pepper, to taste
- 2 1/2 cups beef broth or beef bone broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 6 garlic cloves, minced
- 1 large yellow onion, chunked
- 4 large carrots, peeled and sliced into 1/2-inch pieces
- 1 pound Yukon gold potatoes, diced into 1/2-inch cubes
- 1/4 cup all-purpose flour (or gluten-free alternative)
- 1 cup frozen peas
Instructions
- Gather all ingredients: beef chuck, olive oil, salt, pepper, beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, garlic, yellow onion, carrots, Yukon Gold potatoes, flour, and frozen peas. This will make cooking easier.
- Cut beef into cubes and season with salt and pepper before slow cooking.
- In a skillet, heat olive oil over medium-high. Brown beef in batches to trap juices and add depth of flavor.
- While searing beef, chop carrots and potatoes, dice onion, and mince garlic for even cooking.
- Put seared beef in the slow cooker. Add veggies, garlic, and onion.
- Mix broth, tomato paste, Worcestershire sauce, vinegar, and thyme. Pour over beef and veggies, stir gently.
- Sprinkle flour in the slow cooker and stir until dissolved.
- Cook on low for 7-8 hours until beef is tender and veggies are soft and flavors are melded.
- 30 minutes before serving, add frozen peas for color and sweetness.
Notes
Feel free to add more vegetables like green beans or mushrooms for variety. For an extra layer of flavor, you can add a splash of red wine to the broth mixture.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American