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Slow Cooker Beef Stew Recipe with potato
Tanya

Simple Slow Cooker Beef Stew

A comforting, easy-to-make crockpot beef stew featuring tender chuck roast, carrots, and potatoes in a rich, savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 595
Ingredients Method

Ingredients
  

  • 2.5 pounds chuck roast cut into bite-sized pieces
  • 0.25 cup all-purpose flour for coating the beef
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 medium carrots peeled and sliced
  • 3 medium potatoes peeled and diced
  • 1 teaspoon dried thyme
  • 1 piece bay leaf
  • 1 cup frozen peas

Method
 

  1. Coat the beef pieces with flour, salt, and pepper in a bowl.
  2. Heat olive oil in a large skillet and brown the outside of the beef, then transfer to the slow cooker.
  3. Add beef broth, tomato paste, Worcestershire sauce, carrots, potatoes, thyme, and bay leaf to the slow cooker.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender.
  5. Stir in the frozen peas during the last 10 minutes of cooking, remove the bay leaf, and serve warm.
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