Description
A hearty stew featuring tender beef and fresh vegetables, perfect for busy families or lazy weekends.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 large carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 3 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil (for browning the meat)
Instructions
- Start by browning the beef. Heat your olive oil in a large skillet over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Brown them for about 4-5 minutes until they’re golden on all sides.
- Once browned, transfer the beef into your crockpot. Next, add the chopped onion, minced garlic, and carrots right on top of the meat.
- Now, it’s time to add the diced potatoes. Pour in the beef broth, making sure it covers all the ingredients. Follow this with Worcestershire sauce, thyme, and bay leaves.
- Stir everything gently, ensuring the broth is evenly distributed. Set your crockpot to low for 8 hours or high for 4 hours.
- About 30 minutes before serving, add the frozen peas to the stew.
- Once the cooking time is up, remove the bay leaves and adjust the seasoning if needed. Serve the stew hot, preferably with a side of crusty bread.
Notes
For a vegetarian version, omit the beef and use mushrooms or seitan. Make sure to use vegetable broth for a completely vegetarian dish.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg