Slow Cooker Beef Stew
By GrandmaFred
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Ingredients
- 2 1/2 lbs. chuck roast, trimmed of excess fat and diced into 1 1/2 inch cubes
- 2 1/2 Tbsp. olive oil
- salt and freshly ground pepper
- 1 medium yellow onion, chopped
- 3 medium celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 c. tomato paste
- 3 c. low-sodium beef broth or chicken broth, divided
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. minced fresh thyme (or 1 tsp. dried)
- 1 single sprig rosemary (or 3/4 tsp. dried)
- 1 1/2 lbs. yellow potatoes, diced into 1 1/2 inch chunks
- 1/2 lb. carrots, peeled and cut into 1 inch chunks
- 1 1/2 Tbsp. cornstarch
- 1 1/2 c. frozen peas
- 1/4 c. minced fresh parsley
Preparation
Step 1
Heat 1 Tbsp. olive oil in a large heavy bottomed skillet over medium high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.
Sear in skillet until browned, turning once halfway through, about 4-5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp. oil to skillet, repeat with remaining beef. Leave excess oil in skillet.
Add remaining 1/2 Tbsp. oil to oil in skillet, reduce burner to medium. Saute onions and celery 3 minutes, add garlic, saute 30 seconds longer, then add in tomato past and cook, stirring constantly, 1 minute.
Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce, thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7-8 hours.
In a small bowl, whisk together cornstarch with 1 1/2 Tbsp. cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20-30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.
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