A hearty meal you'll love, perfect for chilly evenings. This stew is a family favorite, passed down through generations.
Ingredients
Scale:
2 pounds beef chuck roast, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
3 medium carrots, sliced
2 large potatoes, diced
2 stalks celery, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and sear until browned on all sides, about 5-7 minutes. Don't crowd the pan; do this in batches if necessary to get that beautiful caramelization.
Transfer the browned beef to your slow cooker. Add the diced onion and minced garlic to the skillet, cooking for 2-3 minutes until the onions are translucent.
Pour the onion and garlic mixture over the beef in the slow cooker. Add the carrots, potatoes, celery, beef broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Mix everything together gently. Cover and cook on low for 8 hours or on high for 4 hours.
During the last 30 minutes of cooking, stir in the frozen peas.
Once cooked, remove the bay leaf before serving. Taste and adjust the seasoning if needed.
