Print

Slow Cooker Old Fashioned Beef Stew

Slow cooker old fashion beef stew - the image is a close-up of a bowl of beef stew. the stew is made with chunks of beef, carrots, potatoes, and peas. the beef is cooked medium-rare and appears to be seasoned with herbs and spices. the potatoes are cut into small cubes and are arranged in a circular pattern around the beef. the carrots are bright orange and the peas are green. the broth is a rich brown color and looks thick and creamy. the bowl is made of ceramic and is sitting on a wooden table.
Print Recipe

A classic, hearty beef stew slow-cooked to tender perfection with rich flavors of beef, vegetables, and herbs. Perfect for a comforting meal any day of the week.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 cups beef broth
1 cup dry red wine
3 cloves garlic, minced
1 large onion, chopped
4 large carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas, thawed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Instructions

In a large bowl, combine the flour, salt, and black pepper.
Toss the beef cubes in the flour mixture until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the coated 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 the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the tomato paste to the skillet and cook for 1 minute, stirring to combine.
Pour in the beef broth and red wine, scraping the bottom of the skillet to loosen any browned bits.
Stir in Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a simmer.
Pour the broth mixture over the beef in the slow cooker.
Add the carrots, potatoes, celery, and bay leaves to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the thawed peas and remove the bay leaves.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-old-fashioned-beef-stew-that-melts-in-your-mouth/