Slow-Cooker Beef and Veggie Stew
There's something magical about a stew simmering away all day while you go about your weekend. And with this one, you walk into your kitchen and the air smells like comfort: savory, herby, a little sweet from the onions and carrots. It's the culinary equivalent of a hug.
Equipment
- 1 Slow-Cooker
Ingredients
- 1 1/2 lbs lean stew beef or ground beef
- 1 tbsp olive oil
- salt and pepper to taste
- 3 ea carrots peeled and sliced
- 2 stalks celery chopped
- 2 ea Yukon gold potatoes diced
- 1 ea sweet onion diced
- 3 cloves garlic minced
- 1 cup frozen peas
- 4 cups low-sodium beef broth
- 14.5 oz diced tomatoes canned
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 ea bay leaf
- 1 tsp paprika
- 2 tbsp corn starch
- 2 tbsp cold water
Instructions
- Brown the beef. Heat the olive oil in a skillet over medium-high heat. Season your beef with salt and pepper and brown on all sides (4-5 minutes). Transfer to the slow cooker. (this is optional but SO worth it).
- Add everything except the peas, corn starch, and water to the slow cooker. Stir well to combine. You'll add the peas in the last hour.
- Cook on low 6-8 hours, or on high 3-4 hours. In the last hour, add the peas.
- In the last 30 minutes, mix together the cornstarch and water to form a slurry. Stir the slurry into the stew to thicken it.
- When finished, remove the bay leaf, taste, and season with salt and pepper if needed.
- Serve warm with a sprinkle of parsley or a squeeze of lemon for brightness!