Slow Cooker Beef Stew

Slow Cooker Beef Stew 

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

3 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp olive oil (for searing)

4 cups beef broth

2 tbsp tomato paste

2 tsp Worcestershire sauce

3 garlic cloves, minced

1 onion, diced

4 carrots, cut into chunks

3 potatoes, peeled and cubed

2 celery stalks, chopped

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 cup frozen peas (added at the end)

2 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Instructions

1. Prep the Beef: In a bowl, toss the beef cubes with flour, salt, pepper, and paprika until evenly coated.

2. Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes for 2–3 minutes per side, then transfer them to the slow cooker.

3. Assemble in Slow Cooker: Add beef broth, tomato paste, Worcestershire sauce, garlic, onion, carrots, potatoes, celery, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.

4. Slow Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.

5. Thicken the Stew (Optional): In the last 30 minutes, mix cornstarch and water in a small bowl, then stir it into the stew to thicken.

6. Final Touches: Stir in the frozen peas during the last 10 minutes. Remove the bay leaf.

7. Serve: Ladle into bowls and enjoy with crusty bread or over mashed potatoes!