Description
A hearty and flavorful beef stew soup made easily in your slow cooker.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 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 cup frozen peas
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned. Transfer beef to the slow cooker.
- Add onion, carrots, celery, and garlic to the skillet. Cook until softened, about 5 minutes.
- Add the cooked vegetables to the slow cooker.
- Pour in beef broth and red wine (if using). Stir in tomato paste, thyme, and rosemary.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
- Add potatoes to the slow cooker and cook for another 1-2 hours on low, or until tender.
- Stir in frozen peas during the last 15 minutes of cooking.
- Adjust seasoning 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.
- Serve hot with crusty bread.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: slow cooker, beef stew, soup, comfort food, hearty, easy recipe