Slow-Cooker Beef Stew

• 510 min total
• 25 min hands-on
• Serves 6
• 620 kcal
• 42 g protein

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Ingredients

• 2½ lb boneless beef chuck, trimmed, cut into 1½-inch cubes
• ¼ cup all-purpose flour
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 4 carrots, cut into 1-inch chunks
• 1½ lb baby potatoes, halved
• 1 cup frozen peas
• salt
• black pepper

Method

1. Pat the beef chuck dry with paper towels and toss it in a bowl with the flour, 1½ tsp salt and ½ tsp pepper until coated.
2. Heat 1 tbsp of the oil in a large skillet over medium-high heat. Brown half the beef, turning it a few times, until well browned on at least 2 sides, 5–6 minutes. Transfer to the slow cooker and repeat with the remaining oil and beef. (Browning builds most of the stew’s flavor. It’s worth the 10 minutes.)
3. Lower the heat to medium. Add the onion with a pinch of salt and cook 4 minutes, until starting to soften. Stir in the garlic and tomato paste for 1 minute, then pour in 1 cup of the broth and scrape up all the browned bits. Pour it into the slow cooker.
4. Add the remaining broth, the Worcestershire sauce, thyme, carrots and potatoes and stir. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until the beef is fork-tender.
5. Stir in the peas, cover and let stand 5 minutes, until hot. Taste and add salt and pepper.

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