Ingredients
Scale
- 2 pounds beef chuck (cut into 1-inch cubes)
- 4 cups beef broth
- 4 medium carrots (sliced)
- 4 medium potatoes (peeled and diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper (to taste)
- 2 tablespoons olive oil (for browning, optional)
- 1/4 cup all-purpose flour (optional, for thickening)
- 1 cup frozen peas (added at the end)
Instructions
Step 1: Prepare the Ingredients
- Brown the Beef (Optional): In a skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for about 3–4 minutes per side. This step adds extra flavor but can be skipped if you’re short on time.
Step 2: Combine Ingredients in the Crockpot
- Add Ingredients: In the crockpot, combine the browned beef (or raw beef if not browning), beef broth, sliced carrots, diced potatoes, chopped onion, minced garlic, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and additional salt and pepper.
- Thicken (Optional): If you prefer a thicker stew, toss the beef cubes in flour before adding them to the crockpot.
Step 3: Cook the Stew
- Set the Crockpot: Cover and cook on low for 8 hours or on high for 4 hours. Stir occasionally if possible.
- Add Peas: About 30 minutes before serving, stir in the frozen peas.
Step 4: Serve
- Taste and Adjust: Before serving, taste the stew and adjust the seasoning if necessary.
- Enjoy: Serve hot with crusty bread or over rice for a complete meal.
- Prep Time: 20
- Cook Time: 240