Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Instructions
- Step 1: Season the beef cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Step 2: Add the chopped onion, carrots, and celery to the same skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Transfer the browned beef and vegetable mixture to your slow cooker. Stir in the beef broth, diced tomatoes (undrained), peas, thyme, rosemary, and bay leaf.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- Step 5: If desired, for a thicker stew, in a small bowl whisk together the flour with 2 tablespoons of cold water to form a slurry. Stir the slurry into the stew during the last 30 minutes of cooking.
- Step 6: Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to prevent dryness.
- Serve this hearty stew with a dollop of sour cream or crème fraîche for extra richness.
- For deeper beef flavor, sear the beef cubes in batches until nicely browned and create a flavorful fond (the browned bits at the bottom of the pan) before proceeding with the recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American