Ingredients
Scale
- 1.5 – 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound Yukon gold potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Season the beef cubes with salt and pepper, then dredge them in flour.
- Brown the beef in batches, ensuring not to overcrowd the skillet.
- Set the browned beef aside.
- In the crock pot, place the chopped onion, carrots, and celery.
- Add the browned beef on top of the vegetables.
- Sprinkle the minced garlic over the beef.
- Layer the cubed potatoes on top of the beef and garlic.
- In a bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Pour the broth mixture over the ingredients in the crock pot.
- Cover the crock pot and cook on low for 8-10 hours or on high for 4-5 hours.
- During the last 30 minutes, stir in the frozen peas.
- Remove the bay leaf before serving, adjusting salt and pepper as needed.
Notes
For the best results, choose high-quality beef and fresh vegetables. Customize with seasonal veggies if desired.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg