Description
A hearty and comforting Pot Beef Stew made with tender chunks of beef, fresh vegetables, and a rich blend of herbs and seasonings slow-cooked to perfection. This recipe uses a crock pot to develop deep flavors, making it perfect for cozy family dinners or meal prepping.
Ingredients
Beef and Seasoning
- 1.5 – 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound Yukon gold potatoes, peeled and cubed
- 1 cup frozen peas
Liquid and Flavorings
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Prepare the beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then dredge in flour, shaking off any excess.
- Brown the beef: Brown the beef in batches in the skillet to avoid overcrowding. Once browned on all sides, transfer the beef to a plate and set aside.
- Layer the vegetables and beef in the crock pot: Place the chopped onion, carrots, and celery at the bottom of the crock pot. Add the browned beef on top of the vegetables, then sprinkle the minced garlic over the beef. Finally, add the cubed potatoes on top of everything.
- Prepare broth mixture: In a large bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf until well combined.
- Add broth to crock pot and cook: Pour the broth mixture evenly over the ingredients in the crock pot. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, allowing the flavors to meld and beef to become tender.
- Finish with peas: About 30 minutes before cooking time is complete, stir in the frozen peas to heat through without overcooking them.
- Serve: Remove the bay leaf, taste the stew and adjust seasoning with salt and pepper as needed. Serve warm for a comforting meal.
Notes
- For richer flavor, use the optional dry red wine when making the broth mixture.
- Do not overcrowd the skillet when browning the beef to ensure proper caramelization.
- If you don’t have a crock pot, you can simmer the stew on low heat in a covered pot on the stovetop for 2-3 hours until beef is tender.
- Substitute Yukon gold potatoes with red or russet potatoes if preferred.
- This stew tastes even better the next day as the flavors continue to develop.
- Adjust salt and pepper at the end to prevent overseasoning.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American