Slow Cooker Beef Stew

Here’s a hearty and cozy recipe for Slow Cooker Beef Stew—rich, flavorful, and made for chilly days or comfort cravings. 🥣🐄🍷

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🥘 Slow Cooker Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes
• Salt & pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil (for searing)
• 4 carrots, peeled & chopped
• 3 medium potatoes, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas (added at the end)
• Fresh parsley (for garnish, optional)

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Instructions:

1. Prep & Sear the Beef:
   • Season beef cubes with salt, pepper, and toss in flour to coat.
   • Heat olive oil in a skillet over medium-high heat. Brown beef in batches until golden. Transfer to slow cooker.
2. Add the Veggies:
   • Add chopped carrots, potatoes, onion, and garlic to the slow cooker.
3. Mix the Broth:
   • In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
   • Pour over meat and veggies.
4. Cook:
   • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender and veggies are soft.
5. Final Touch:
   • About 20 minutes before serving, stir in the frozen peas. Discard bay leaves.
6. Serve:
   • Ladle into bowls and garnish with chopped parsley if desired.
   • Perfect with crusty bread or over buttered noodles.

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Want a cozy, rustic image of this stew to go with the recipe? I can whip one up to match the style of the others!