Lemon Herb Crockpot Beef Stew with Peas and Leeks
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 pounds beef stew meat, cubed
- 2 leeks, cleaned and sliced
- 1 cup frozen peas
- 3 carrots, peeled and sliced
- 2 medium potatoes, cubed
- 4 cups beef broth
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cubed beef stew meat in the bottom of the slow cooker.
- Add the sliced leeks, carrots, and potatoes on top of the beef.
- Pour in the beef broth, then stir in the lemon zest, thyme, rosemary, salt, and black pepper.
- Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
- Stir in the frozen peas during the last 30 minutes of cooking so they stay bright and tender.
- Turn off the heat and stir in the lemon juice and chopped parsley just before serving.
Notes
Add the peas only at the end to keep them from turning mushy. If the broth needs more body after cooking, mash a few potato pieces against the side of the pot before adding the lemon juice. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife