Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 large carrots, sliced
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 1 cup frozen peas
- 2 bay leaves
Feel free to substitute some of the vegetables based on what you have on hand. Green beans or parsnips work wonderfully if you’re looking to switch things up a bit!
Instructions
- Begin by seasoning the beef cubes with salt and pepper. Coat them in flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes in batches, transferring them to the crockpot once they are nicely seared.
- Deglaze the skillet with a little of the beef broth, scraping up any brown bits. Pour this into the crockpot along with the beef broth, red wine, tomato paste, garlic, thyme, rosemary, carrots, potatoes, onion, and bay leaves.
- Stir everything together gently, trying not to disturb the layers too much.
- 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.
- About 30 minutes before serving, stir in the frozen peas, allowing them to heat through.
- Taste and adjust the seasoning with more salt and pepper, if needed. Serve hot and enjoy the flavors of a well-spent day in the kitchen with minimal effort!
Quick tip: For that extra depth of flavor, my dad would always sneak in a dash of Worcestershire sauce. It’s a small touch, but it makes a world of difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Beef Stew, recipe, cooking, food
