Slow Cooker Beef Stew
This slow cooker beef stew
is loaded with chunks of tender beef, potatoes, carrots and peas. It's a hearty
and comforting one pot meal where the crock pot does all of the work!
CourseSoup
CuisineAmerican
Keywordbeef stew,
slow cooker beef stew
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings
Calories426kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 1 tablespoon olive
oil
- 2
1/2 pounds beef stew meat
- salt and
pepper to taste
- 1 onion diced
- 2 teaspoons minced
garlic
- 1 pound small
yellow potatoes halved
- 4 carrots halved
and sliced into 1 inch chunks
- 3 cups beef
broth
- 3 tablespoons tomato
paste
- 1 teaspoon dried
thyme
- 1 bay
leaf
- 1 cup frozen
peas
- 3 tablespoons flour
- 2 tablespoons chopped
parsley
INSTRUCTIONS
1.
Heat the olive oil in a large pan over
medium high heat. Season the stew meat generously with salt and pepper.
- Cook the meat in a single layer for
4-5 minutes on each side or until golden brown. You may need to cook in
batches.
- Place the meat in a slow cooker
along with the onion, garlic, potatoes, carrots, beef broth, tomato paste,
thyme and bay leaf. Add salt and pepper to taste.
- Cover and cook on LOW for 7 hours
or HIGH for 4 hours.
- Remove 1/3 cup of stew liquid from
the slow cooker. Add the flour and whisk until smooth.
- Pour the flour mixture back into
the stew; stir to combine. Cover and cook on HIGH for an additional 30
minutes or until stew is slightly thickened.
- Uncover and stir in the frozen
peas. Sprinkle with parsley and serve.
NOTES
- Got leftover
tomato paste? Place it in a plastic bag and freeze to use later in another
recipe!
- Cubed beef
chuck roast also works instead of stew meat.
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