A hearty and comforting slow cooker beef stew loaded with tender beef chunks and a medley of fresh vegetables, simmered to perfection for a rich and flavorful meal.
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas
4 cups beef broth
1 cup diced tomatoes, canned
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, potatoes, celery, frozen peas, beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves to the slow cooker.
Season with salt and black pepper to taste.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 30 minutes before serving, mix all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and cook on high for an additional 30 minutes.
Remove bay leaves and discard.
Stir in chopped fresh parsley before serving.