SLOW COOKER BEEF STEW – COMFORT FOOD MADE EASY

Ingredients:

• Beef: 2-2.5 lbs chuck roast, trimmed and cut into 1-1.5 inch cubes
• Seasoning: Salt, freshly ground black pepper
• Fat: 3.5 tablespoons olive oil, divided
• Vegetables:
  • 2 cups chopped yellow onion (around 1 large onion)
  • 1.5 tablespoons minced garlic (about 4 cloves)
  • 2 celery stalks, chopped (around 1 1/4 cups)
  • 1.5 lbs yellow potatoes, diced into 1.5-inch chunks
  • 14 oz. large carrots (around 4), peeled and cut into 1-inch chunks (avoid using thin carrots)
• Broth and Flavorings:
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley

Instructions:

1. Prep the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Brown the Beef (Optional but Recommended for Extra Flavor): Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the browned beef to your slow cooker.
3. Sauté the Aromatics: In the same skillet (with remaining oil), saute the onions, celery, and garlic for a few minutes until softened.
4. Deglaze and Add Flavorings: Add 1 cup of the beef broth to the pan, scraping up any browned bits stuck to the bottom (deglazing). This adds extra flavor to the stew. Pour the deglazed pan drippings along with the sauteed vegetables into the slow cooker with the browned beef.
5. Add Remaining Ingredients: Stir in the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Add the diced potatoes and carrots to the slow cooker.
6. Slow Cook: Cover and cook on LOW for 7-8 hours, or until the beef is very tender and the vegetables are cooked through.
7. Thicken (Optional): In a small bowl, whisk together cornstarch (if using) with a little water to create a slurry. Stir this mixture into the slow cooker and cook on HIGH for an additional 20 minutes, allowing the stew to thicken slightly.
8. Finishing Touches: Stir in the frozen peas and cook for another 2-3 minutes, or until heated through. Remove the bay leaves before serving.
9. Serve: Garnish with fresh parsley and enjoy your delicious slow cooker beef stew with crusty bread or a side salad!

Tips:

• Don’t skip the browning step (searing the beef) for an extra layer of flavor in your stew.
• Feel free to adjust the amount of fresh herbs or add a pinch of dried herbs to your preference.
• You can also add other vegetables like mushrooms or green beans to the stew.
• Leftovers can be stored in the refrigerator for up to 3-4 days.

This recipe is a great way to create a comforting and flavorful meal with minimal effort. Enjoy!