Cooked - Slow Cooker Beef Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Beef Stew

8.0

2 tablespoons extra-virgin olive oil

2 pounds beef chuck roast (, cut into 1 to 1 ½-inch cubes)

Kosher salt and freshly ground black pepper (, to taste)

1 pound baby new potatoes (, halved)

4 medium carrots (, peeled and cut into ½-inch thick pieces)

1 large sweet onion (, diced)

3 cloves garlic (, minced)

2 cups low-sodium beef broth

1 cup vegetable juice (such as V8)

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 sprig fresh thyme ( (or ½ teaspoon dried))

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon mustard seeds

2 bay leaves

3 tablespoons all-purpose flour

½ cup frozen peas (, thawed)

2 tablespoons chopped fresh parsley leaves (, for garnish)

Warm olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.
In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.
Toss in 2 bay leaves and season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours.
In a small bowl, whisk together flour and ½ cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
During the last 5 minutes, stir in the peas.
Discard bay leaves and thyme sprig.
Serve immediately in bowls, garnished with parsley, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 86 weeks ago

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