Description
A hearty and comforting beef stew made in a slow cooker, perfect for chilly days with tender beef and vegetables.
Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 cup frozen peas
Instructions
- In a large skillet, brown the beef stew meat over medium heat for about 5 minutes; drain any excess fat.
- Transfer the browned meat to the slow cooker.
- Add carrots, potatoes, onion, garlic, beef broth, tomato paste, salt, pepper, and bay leaves to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 8 hours or until meat is tender.
- About 30 minutes before serving, stir in the frozen peas.
- Remove bay leaves before serving.
Notes
For a thicker stew, mix 2 tablespoons of cornstarch with water and add during the last hour of cooking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 35g