Description
A hearty and flavorful crockpot stew combining tender beef and chicken with vegetables, slow-cooked to perfection for an easy and comforting meal.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 medium carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
4 medium red potatoes, cut into 1-inch cubes
1 cup frozen peas
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons all-purpose flour
Instructions
In a large skillet, heat olive oil over medium-high heat.
Add beef stew meat and brown on all sides, about 5 minutes. Remove beef and set aside.
In the same skillet, add chicken pieces and brown for 3-4 minutes until lightly golden. Remove chicken and set aside.
In a small bowl, mix flour with a little water to make a slurry and set aside.
Add chopped onion, carrots, and celery to the crockpot.
Add browned beef and chicken on top of the vegetables.
Add minced garlic, red potatoes, and frozen peas to the crockpot.
In a separate bowl, whisk together beef broth, water, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and black pepper.
Pour the broth mixture over the meat and vegetables in the crockpot.
Cover and cook on low for 6 hours, or until beef and chicken are tender and vegetables are cooked through.
About 30 minutes before serving, stir in the flour slurry to thicken the stew.
Cover and continue cooking for the remaining 30 minutes.
Stir the stew before serving and adjust seasoning with additional salt and pepper if desired.
- Prep Time: 20 minutes
- Cook Time: 6 hours