Description
Tender beef cubes and crisp root vegetables bathe in a velvety tomato-and-wine broth, infused with garlic, thyme, and rosemary. Each spoonful promises deep savory layers and cozy homestyle flavor.
Ingredients
- 2 lb beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoon olive oil
- 1 large onion, chopped
- 3 carrot, sliced
- 2 stalk celery, sliced
- 3 clove garlic, minced
- 3 tablespoon tomato paste
- 4 cup beef broth
- 1 cup red wine (optional)
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 medium potato, peeled and diced
- 1 cup frozen peas
Instructions
- Place the flour, salt, and pepper in a bowl and toss the beef cubes until evenly coated.
- Heat the olive oil in a skillet over medium-high heat and brown the beef on all sides, about 5 minutes.
- Transfer the browned beef to the slow cooker and add the onion, carrot, celery, and garlic.
- Stir in the tomato paste, beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours.
- About 30 minutes before serving, add the potatoes and stir to combine.
- In the last 10 minutes of cooking, stir in the frozen peas and adjust seasoning as needed.
- Remove the bay leaves before serving.
Notes
- For a thicker stew, mash a few potato chunks against the side of the slow cooker and stir in.
- You can swap red wine for extra beef broth if preferred.
- Leftovers store well in the refrigerator for up to three days.
- Serve with crusty bread or over egg noodles for a heartier meal.