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Garlic Rosemary Crockpot Beef Stew with Peas and Butternut Squash
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1 cup frozen peas
  • 3 cups cubed butternut squash
  • 4 cups beef broth
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Season the beef stew meat with salt and black pepper. Heat the olive oil in a skillet over medium heat and brown the beef on all sides. Add the minced garlic and dried rosemary during the last minute of browning.
  • Transfer the beef mixture to the slow cooker. Add the chopped onion, sliced carrots, cubed butternut squash, and beef broth. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
  • Stir in the frozen peas during the last 15 minutes of cooking so they warm through without losing their color.
  • Taste and adjust salt and pepper if needed before serving.

Notes

Add the peas only at the end to keep them bright and slightly firm. If the broth needs thickening, remove the lid for the last hour of cooking. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet