Slow Cooker Beef Stew
Ingredients
The beef
-
2 ½
lbs
chuck roast
-
2 ½
Tbsp
olive oil
-
to taste
salt
-
to taste
black pepper
The vegetables
-
1
large
yellow onion
-
3
medium
celery stalks
-
4
cloves
garlic
-
1 ½
lbs
yellow potatoes
-
1
lb
carrots
-
1 ½
cups
frozen petite peas
-
¼
cup
minced fresh parsley
The liquids and seasonings
-
¼
cup
tomato paste
-
3
cups
low-sodium beef broth or chicken broth
-
1
Tbsp
Worcestershire sauce
-
1
Tbsp
low-sodium soy sauce
-
1
Tbsp
minced fresh thyme
-
1
sprig
rosemary
-
1 ½
Tbsp
cornstarch
Instructions
- Dry the beef and season with salt and pepper, then brown it in a skillet with olive oil.
- Transfer the browned beef to the slow cooker.
- Sauté onions and celery in the skillet, add garlic and tomato paste, and cook briefly.
- Deglaze the skillet with 1 cup of beef broth and add Worcestershire sauce, soy sauce, thyme, and rosemary.
- Add potatoes and carrots to the slow cooker, then pour the broth mixture over them.
- Add the remaining beef broth and season lightly with salt and pepper.
- Cover and cook on low heat for 7 to 8 hours.
- Whisk cornstarch with cold water and stir into the stew, then cook on high for 20 to 30 minutes to thicken.
- Stir in peas and half of the parsley before serving, garnishing with the remaining parsley.
Nutrition Facts (estimated)
Servings
7 servings
Calories
482
Total fat
24g
Total carbohydrates
30g
Total protein
32g
Sodium
566mg
Cholesterol
111mg
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