Ingredients
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1kg, cut into 1-inch cubes Beef stew meat
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4 large, peeled and sliced Carrots
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4 large, peeled and cubed Potatoes
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1, chopped Large onion
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3 cloves, minced Garlic
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3 cups Beef broth
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1 cup (optional) Red wine
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2 tablespoons Tomato paste
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2 teaspoons Worcestershire sauce
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1 teaspoon Dried thyme
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1 teaspoon Dried rosemary
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1 Bay Leaf
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Salt and pepper to taste
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3 tablespoons All-purpose flour
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3 tablespoons Olive Oil
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1 cup (optional) Frozen peas
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chopped (for garnish) Fresh parsley
Directions
- Prep the Beef:
- In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
- Brown the Beef:
- Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, browning on all sides. Transfer the browned beef to the Crock-Pot.
- Add Vegetables:
- Add carrots, potatoes, onion, and garlic to the Crock-Pot.
- Prepare the Broth:
- In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the beef and vegetables in the Crock-Pot.
- Cook:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Add Peas:
- About 30 minutes before serving, stir in the frozen peas (if using).
- Finish and Serve:
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley before serving.
This hearty beef stew is perfect for a cozy dinner, and the Crock-Pot makes it incredibly easy to prepare. Enjoy!
