Beef stew was a mainstay on dinner tables in the ’50s. It had everything you could want out of a meal: plenty of vegetables, hearty meat, and the ability to be easily reheated. I love this slow cooker version because I can prep it in the morning and let it simmer all day while I’m at work or out running errands.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch cubes
- 4 carrots, cut into 1-inch pieces
- 2 onions, cut into wedges
- 4 garlic cloves, minced
- 2½ cups beef broth
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
How to Make It
- Season the beef stew meat with the salt and pepper.
- Coat the beef with 2 tablespoons of the flour.
- In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned, about 3 minutes on each side.
- Lightly spray the insert of an 8-quart slow cooker with cooking spray.
- Put the potatoes, carrots, onions, and garlic in the slow cooker.
- Top with the browned beef.
- Add 2 cups of the broth, the tomato paste, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
- Cover and cook for 4 to 5 hours on High or for 8 to 10 hours on Low.
- Remove and discard the bay leaf.
- In a small bowl, combine the remaining 2 tablespoons flour and ½ cup broth and mix well. Stir the flour mixture and the peas into the beef stew.
- Cook for 15 minutes more, until the mixture thickens. Ladle into bowls and serve.
