Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

• ▢ 2 pounds beef chuck roast or stewing beef
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon garlic powder
• ▢ 3 tablespoons olive oil divided
• ▢ 1 yellow onion chopped
• ▢ 4 cups beef broth divided, or beef stock *see note
• ▢ 3 cups diced potatoes peeled*
• ▢ 2 large carrots cut into 1-inch pieces, about 2 cups
• ▢ 3 ribs celery cut into 1-inch pieces, about 1 cup
• ▢ 1 cup vegetable juice such as V8
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried rosemary or 1 sprig fresh
• ▢ ½ teaspoon dried thyme leaves or 2 sprigs fresh thyme
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons water
• ▢ ¾ cup frozen peas
• ▢ salt and black pepper to taste

• In a medium bowl, combine flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6-quart slow cooker.

• Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.

• Add 1 cup of beef broth (or red wine per the recipe notes below) to the skillet and scrape up any brown bits with a spatula.

• Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.

• Cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.

• In a small bowl, stir together cornstarch with 2 tablespoons of water. Add to the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture.) Stir in peas.

• Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.

• Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
• Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
• Peas/Beans:  If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
• Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or russet potatoes should be peeled.
• Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Course Beef, Dinner, Main Course

Cuisine American