Slow Cooker Beef Stew
Rich, hearty Beef Stew made in the crockpot with tender chunks of beef, potatoes, carrots and peas in a delicious sauce. Old fashioned comfort food – perfect for cold temps!
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cut in 1 1/2" chunks
- salt and pepper to taste
- 1/2 medium onion diced
- 1 1/2 pounds Yukon potatoes cut in 1 1/2" chunks
- 1 pound carrots sliced 1 1'2" chunks
- 4 cups beef stock + 2 tablespoons, divided
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 3 tablespoons fresh parsley chopped
Heat the olive oil in a large skillet over medium high heat. Cut the beef into 1 1/2″ chunks, season generously with salt and pepper then add to the skillet searing well on two sides.
Transfer the beef to the slow cooker then add the diced onion and tomato paste to the skillet. Cook 1-2 minutes or until the onions have started to soften then pour in half of the beef stock. Stir over medium heat, scraping the brown bits up from the skillet then add to the slow cooker along with the rest of the beef stock.
Top with the potatoes, carrots, Worcestershire sauce, soy sauce, thyme and rosemary. Season with salt and pepper, stir then cover and cook on HIGH for 3 hours or LOW for 6 hours. The meat and vegetables should be fork tender but not mushy.
To thicken the stew:
Whisk the corn starch and the remaining 2 tablespoons of beef stock together in a small bowl or cup then pour into the stew and gently stir to combine.
Cook on HIGH 15-20 minutes or until thickened. Halfway through this time, stir in the peas and parsley.
After thickening, gently stir well then taste and adjust for salt and pepper. Serve warm.