Description
A hearty and nutritious high-protein beef stew slow-cooked to perfection in a crockpot. Packed with tender beef, vegetables, and rich flavors, this stew is perfect for a satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
4 large carrots, peeled and cut into 1-inch pieces
3 celery stalks, sliced
3 medium red potatoes, cut into 1-inch cubes
1 cup frozen green peas
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crockpot.
In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
Add tomato paste and cook for 1 minute, stirring constantly.
Transfer onion mixture to the crockpot.
Add beef broth, Worcestershire sauce, dried thyme, dried rosemary, black pepper, and salt to the crockpot. Stir to combine.
Add carrots, celery, and potatoes to the crockpot and stir gently.
Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, mix cornstarch and cold water in a small bowl until smooth.
Stir the cornstarch mixture into the stew to thicken the broth.
Add frozen green peas and cook for an additional 10-15 minutes until peas are heated through and stew is thickened.
Taste and adjust seasoning if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours