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Savory Onion Crockpot Beef Stew with Peas and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 3 large onions, thinly sliced
  • 4 medium carrots, sliced into rounds
  • 3 medium potatoes, cubed
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes, then transfer the meat to the slow cooker.
  • Add the sliced onions, carrots, potatoes, minced garlic, tomato paste, thyme, bay leaves, salt, and pepper to the slow cooker. Sprinkle the flour over everything and stir to coat.
  • Pour in the beef broth and stir until the flour dissolves into the liquid.
  • Cover and cook on low for 8 hours, until the beef is fork-tender and the vegetables are soft.
  • Stir in the frozen peas during the final 30 minutes of cooking so they warm through without losing their texture. Remove the bay leaves before serving.

Notes

Slice the onions evenly so they soften into the broth without turning stringy. If the stew seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet