Thyme Bay Crockpot Beef Stew with Peas and Parsnips
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds beef stew meat
- 3 parsnips, peeled and cut into 1-inch pieces
- 2 carrots, sliced
- 1 large onion, chopped
- 4 cups beef broth
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 cup frozen peas
- Salt and black pepper to taste
Instructions
- Place the beef stew meat, parsnips, carrots, and onion into the slow cooker.
- Pour the beef broth over the meat and vegetables.
- Add the bay leaves, dried thyme, salt, and black pepper.
- Stir gently to combine everything, then cover and cook on low for 7 to 8 hours until the beef is very tender.
- Stir in the frozen peas during the final 30 minutes of cooking so they heat through but stay bright.
- Remove the bay leaves before serving.
Notes
Add the peas only at the end so they do not turn dull or mushy. If the broth seems thin after cooking, mash a few pieces of parsnip against the side of the pot to help thicken it naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board