Description
Easy beef stew that cooks nicely in the slow cooker (Affiliate Link) with carrots and peas.
Ingredients
- 2 3/4 LB Beef Chuck
- 1/4 cup flour
- Salt and Pepper to taste
- 10 oz. Peas (Frozen)
- Five carrot (peeled, chopped into 1-inch pieces)
- Three large potatoes (peeled, chopped into 1-inch pieces)
- 4 cups of beef broth
- Two bay leaves
- One large onion
- Two garlic cloves
- One tsp Worcestershire sauce
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
Instructions
- Cut the rest of the veggies and set them aside. Add 1 tbsp of olive oil (Affiliate Link) to the hot cast iron skillet.
- Add 1 tbsp of olive oil (Affiliate Link) to the hot cast iron skillet.
- Dry and coat with flour/salt and pepper the beef chuck pieces and brown in the skillet. Slowly add the floured meat without crowding the pan. Turn them over once to brown the other side. After each piece turns brown, transfer the piece one at a time, to the slow cooker (Affiliate Link).
- Add all the remaining ingredients to a large slow cooker (Affiliate Link) and mix well.
- Cook on low for 8 hours or until potatoes and carrots are fork-tender.
- Let sit for 15 minutes and then serve.
Notes
It did get a bit soupy so if you do not want it to be more watery, use less broth.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: beef
- Method: slow cooker (Affiliate Link)
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 397.13 kcal
- Sugar: 6.44 g
- Sodium: 1194.86 mg
- Fat: 8.09 g
- Saturated Fat: 3.26 g
- Trans Fat: 0.39 g
- Carbohydrates: 40.85 g
- Fiber: 6.82 g
- Protein: 42.01 g
- Cholesterol: 98.23 mg