Slow Cooker Classic Beef and Vegetable Stew
Servings: 6-8 servings
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 stalks celery, sliced
2 bay leaves
1 cup frozen peas
Directions
Season the beef cubes with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.
In the same skillet, add the onion and garlic, cooking until softened. Transfer to the slow cooker.
Add the beef broth, red wine, tomato paste, Worcestershire sauce, and thyme to the slow cooker. Stir to combine.
Add the carrots, potatoes, celery, and bay leaves to the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
About 30 minutes before serving, stir in the frozen peas.
Remove the bay leaves before serving. Adjust seasoning with salt and pepper as needed.
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