Directions
- Prepare the beef: Season the beef cubes generously with salt and pepper. Heat a skillet over medium-high heat and sear the beef in batches for 2–3 minutes on each side until browned. This step locks in flavor.
- Transfer to slow cooker: Place the seared beef into the slow cooker.
- Add vegetables: Layer the carrots, potatoes, diced onion, and minced garlic over the beef.
- Combine liquids and seasoning: Pour in the beef broth and tomato sauce. Add Worcestershire sauce, Italian seasoning, and additional salt and pepper to taste. Stir gently to combine.
- Cook: Cover the slow cooker and cook on low for 8–10 hours or on high for 6–8 hours until the beef is tender and the vegetables are cooked through.
- Thicken the stew: About 1 hour before serving, take 1 cup of the stew liquid and whisk it together with 1/4 cup flour until smooth. Stir this mixture back into the slow cooker.
- Add peas: Mix in the frozen peas and let the stew cook for the remaining hour. This thickens the broth and adds vibrant color.
- Finish and serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 8–10 hours (low) or 6–8 hours (high)
- Total Time: 8 hours 20 minutes (low)
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Substitute baby potatoes with Yukon gold or red potatoes for a different texture.
- Add parsnips or turnips for a slightly sweeter and earthy flavor.
- For a thicker stew, use a cornstarch slurry instead of flour to thicken at the end.
- Swap beef chuck for boneless short ribs for a richer, more decadent stew.
Serving Suggestions
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