Name: Set-It-and-Forget-It Slow Cooker Beef Stew for Family Dinners
Ingredients: 2 tablespoons olive oil; 2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes; Kosher salt and freshly ground black pepper, to taste; 1 pound baby new potatoes, halved; 4 medium carrots, peeled and cut into 1/2-inch thick pieces; 1 large sweet onion, diced; 3 cloves garlic, minced; 2 cups low-sodium beef broth; 1 cup vegetable juice (such as V8); 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 sprig fresh thyme (or 1/2 teaspoon dried); 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon mustard seeds; 2 bay leaves; 3 tablespoons all-purpose flour; 1/2 cup frozen peas, thawed; 2 tablespoons chopped fresh parsley leaves, for garnish

Description

This slow cooker beef stew is a hearty, comforting meal made with tender beef, potatoes, carrots, and a richly seasoned broth. It’s an easy, hands-off dinner that cooks low and slow, making it perfect for busy family days.

Ingredients

Scale

2 tablespoons olive oil
2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby new potatoes, halved
4 medium carrots, peeled and cut into 1/2-inch thick pieces
1 large sweet onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 cup vegetable juice (such as V8)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 sprig fresh thyme (or 1/2 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves
3 tablespoons all-purpose flour
1/2 cup frozen peas, thawed

2 tablespoons chopped fresh parsley leaves, for garnish

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Instructions

Spray a 6-quart crockpot with nonstick spray.
Warm the olive oil in a large skillet over medium heat.
Season the beef cubes with kosher salt and freshly ground black pepper. Add the beef to the skillet and cook for about 2–3 minutes, turning to brown all sides evenly.
Transfer the browned beef to the crockpot along with the potatoes, carrots, diced onion, and minced garlic.
In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire sauce, thyme, oregano, smoked paprika, and mustard seeds until well combined.
Pour the broth mixture over the beef and vegetables in the crockpot. Add the bay leaves and season lightly with additional salt and pepper to taste.
Cover and cook on low heat for 7–8 hours, until the beef is tender and the vegetables are fully cooked.
In a small bowl, whisk together the all-purpose flour with 1/2 cup of hot stew broth to form a smooth slurry. Slowly stir the slurry into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, until the stew thickens.
During the last 5 minutes of cooking, stir in the thawed peas. Discard the bay leaves and thyme sprig before serving.

Serve immediately, garnished with chopped parsley if desired.

Notes

Browning the beef adds deeper flavor and improves texture.

Always discard bay leaves and thyme sprig before serving.