Ingredients
Scale
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- 4 cups beef broth
- 4 medium carrots (sliced)
- 3 medium potatoes (peeled and diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for browning the beef)
- 1 cup frozen peas (added at the end)
Instructions
Step 1: Brown the Beef
- In a large skillet, heat the olive oil over medium-high heat.
- Add the beef cubes in batches and brown on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
Step 2: Prepare the Vegetables
- In the slow cooker, add the chopped onion, sliced carrots, diced potatoes, and minced garlic.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper.
Step 3: Add Broth
- Pour the beef broth over the ingredients in the slow cooker, ensuring everything is covered.
Step 4: Cook
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
Step 5: Add Peas and Serve
- About 30 minutes before serving, add the frozen peas to the stew and stir.
- Taste and adjust seasoning if necessary. Serve hot.
- Prep Time: 20
- Cook Time: 480