A hearty and comforting beef stew made with tender chunks of beef, potatoes, carrots, and peas, all simmered together in a slow cooker for a flavorful and easy meal.
Preparation time
20min
Cooking time
8h
Ingredients
6 Servings
- 1 bay leaf
- 500 ml beef broth
- 900 g beef chuck roast
- 0.5 tsp black pepper
- 4 carrots
- 150 g frozen peas
- 3 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 4 potatoes
- 1 tsp salt
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
Directions
Step 1
Heat olive oil in a large skillet over medium-high heat. Add beef cubes and cook until browned on all sides.
Step 2
Transfer the browned beef to the slow cooker.
Step 3
In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent.
Step 4
Add the cooked onion and garlic to the slow cooker.
Step 5
Add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, and bay leaf to the slow cooker. Stir to combine.
Step 6
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
Step 7
About 30 minutes before serving, stir in the frozen peas. Season with salt and pepper.
Step 8
Remove the bay leaf before serving. Serve hot.