Slow Cooker Thick & Chunky Beef Stew Recipe
How to attain the riches you seek for a beef stew in a slow cooker? Pat down your beef cubes, rub them with salt and pepper, roll them in flour, and arrange them in a pot and brown. Add meat to the slow cooker, pour in the wine, peppers, potatoes, carrots, onions, bay leaves, celery, garlic, and thyme. Allow the slow cooker to simmer the stew to aromatic perfection. Once finished, garnish with parsley. Let the feasting commence!
- 1 pound lean chuck beef, cut into cubes
- 1/4 cup flour, (non-grain based flour for Whole30 plan)
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, cut into slices
- 3 large carrots, sliced into thick rounds
- 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
- 1/2 cup diced red bell pepper
- 1 medium yellow onion, chopped
- 2 tsp. minced garlic
- 1 bay leaf
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon black pepper, divided
- 2 1/2 cups low-sodium beef broth
- 1/2 cup beef broth, no sugar added
- 1/4 cup chopped flat parsley, (optional for garnish)
- 1 cup peas, frozen
- 2 tablespoons tomato paste (optional, but helps to thicken up the stew)
- Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
- Add all other ingredients, except parsley and peas, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender.
- Add the frozen peas and stir. Remove bay leaf before serving. Enjoy!
- Garnish with chopped parsley if desired.