Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or chilly winter days when you crave something hearty and satisfying.
Ingredients
- 2 cups low-sodium beef broth
- 3 1/2 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
- 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cup chopped celery, from 3 ribs
- 1 medium onion, cut into 1/2 inch pieces
- 2 cloves garlic, minced
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
Directions
- Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
- Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
- Cover and cook low 8 hours, until the meat and vegetables are tender.
- Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
