A hearty and rich slow-cooked stew made with tender beef, root vegetables, and a savory broth—perfect for cozy nights and easy family dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 lbs chuck roast, cut into 1.5-inch cubes
2 tbsp flour
Salt and pepper, to taste
2 tbsp oil, for browning
4 carrots, peeled and chopped
3 Yukon Gold potatoes, chopped
3 celery stalks, chopped
1 yellow onion, chopped
3 garlic cloves, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 cup frozen peas (optional)
Instructions
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Toss beef cubes with flour, salt, and pepper.
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In a skillet, heat oil over medium-high heat and brown the beef in batches.
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Place carrots, potatoes, celery, onion, and garlic into the crockpot.
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Add the browned beef on top.
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In a bowl, whisk broth, tomato paste, and Worcestershire sauce. Pour over beef and vegetables.
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Add bay leaves and thyme.
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Cover and cook on low for 8–9 hours or high for 4–5 hours.
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Stir in peas during the last 20 minutes, if using.
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Remove bay leaves, taste, and adjust seasoning before serving.