A hearty and budget-friendly slow cooker beef stew made with simple ingredients, perfect for a comforting meal with tender beef, potatoes, and vegetables simmered to perfection.
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons cold water
1 cup frozen peas
Season the beef cubes with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
Add the carrots, potatoes, chopped onion, and minced garlic to the slow cooker with the beef.
In a medium bowl, whisk together the beef broth and tomato paste until combined. Pour this mixture over the beef and vegetables in the slow cooker.
Add the dried thyme, dried rosemary, and bay leaf to the slow cooker and stir gently to combine.
Cover and cook on low for 7 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, mix the all-purpose flour with cold water in a small bowl until smooth. Stir this mixture into the stew to thicken the broth.
Add the frozen peas to the slow cooker and cook uncovered for an additional 30 minutes.
Remove the bay leaf before serving. Stir the stew and adjust seasoning with additional salt and pepper if needed.