Slow Cooker Beef Stew

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 4-5 hours on High or 8-10 hours on Low

Beef stew was a mainstay on dinner tables in the ’50s. It had everything you could want out of a meal: plenty of vegetables, hearty meat, and the ability to be easily reheated. I love this slow cooker version because I can prep it in the morning and let it simmer all day while I’m at work or out running errands.

INGREDIENTS

2 pounds beef stew meat, cut into 1-inch pieces

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 tablespoons all-purpose flour

1 tablespoon olive oil

1 pound Yukon Gold potatoes, peeled and cut into 2-inch cubes

4 carrots, cut into 1-inch pieces

2 onions, cut into wedges

4 garlic cloves, minced

2½ cups beef broth

1 (6-ounce) can tomato paste

1 (14-ounce) can fire-roasted diced tomatoes

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

1 cup frozen peas

DIRECTIONS

  1. Season the beef stew meat with the salt and pepper.
  2. Coat the beef with 2 tablespoons of the flour.
  3. In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned, about 3 minutes on each side.
  4. Lightly spray the insert of an 8-quart slow cooker with cooking spray.
  5. Put the potatoes, carrots, onions, and garlic in the slow cooker.
  6. Top with the browned beef.
  7. Add 2 cups of the broth, the tomato paste, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
  8. Cover and cook for 4 to 5 hours on High or for 8 to 10 hours on Low.
  9. Remove and discard the bay leaf.
  10. In a small bowl, combine the remaining 2 tablespoons flour and ½ cup broth and mix well. Stir the flour mixture and the peas into the beef stew.
  11. Cook for 15 minutes more, until the mixture thickens. Ladle into bowls and serve.