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Vegetable Medley Crockpot Beef Stew with Peas and Sweet Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 2 medium sweet potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the beef stew meat, sweet potatoes, carrots, celery, onion, and garlic into the slow cooker.
  • Add the thyme, Worcestershire sauce, salt, and black pepper.
  • Pour the beef broth over the top and stir gently to combine everything.
  • Cover and cook on low for 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 warm through but keep their color.

Notes

Add the peas only at the end so they stay bright green instead of turning dull. If the stew seems too thin after cooking, mash a few sweet potato cubes against the side of the pot to help thicken the broth naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen them.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board