Crock Pot Beef Stew
A hearty, comforting stew made with tender beef, fresh vegetables, and rich flavors, all cooked slowly in a crock pot.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- ⅓ cup all-purpose flour
- 2 Tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- to taste salt and pepper
- 2 Tbsp olive oil
- to taste fresh parsley, chopped (for garnish)
Instructions
- In a mixing bowl, toss the beef cubes with all-purpose flour, salt, and pepper until well coated.
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches, about 5 minutes per batch, then transfer to the crock pot.
- Add sliced carrots, diced potatoes, chopped onion, and minced garlic to the crock pot with the beef.
- Pour beef broth over the ingredients, then stir in tomato paste, thyme, rosemary, and the bay leaf.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, add frozen peas to the pot. Remove the bay leaf before serving.
- Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Freeze for longer storage.