Description
A comforting and hearty beef stew made in a slow cooker, perfect for chilly days.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 cup frozen peas (added at the end)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened, then add to the slow cooker.
- Add the sliced carrots, diced potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the frozen peas. Remove bay leaves before serving.
Notes
- For extra flavor, consider adding a tablespoon of Worcestershire sauce or a splash of balsamic vinegar to the stew.
- You can also substitute the beef with chicken for a lighter version.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg