Classic Slow Cooker Comfort Food (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces (about 2 1/2 pounds when trimmed)
03 -
freshly ground salt and pepper, to taste
04 -
2 ½ cups beef broth or beef bone broth
05 -
2 tablespoons tomato paste
06 -
1 tablespoon Worcestershire sauce
07 -
½ tablespoon balsamic vinegar
08 -
1 teaspoon dried thyme
09 -
1 teaspoon salt
10 -
lots of freshly ground black pepper
11 -
6 garlic cloves, minced
12 -
1 large yellow onion, cut into chunks
13 -
4 large carrots, peeled and cut into 1/2-inch diagonal slices
14 -
1 pound Yukon gold potatoes, diced into 1/2-inch cubes
15 -
¼ cup all-purpose flour (or sub all-purpose gluten-free flour)
16 -
1 cup frozen peas
# Instructions:
01 -
Add 1 tablespoon of olive oil to a large pan set over medium heat. Season the beef with salt and pepper. Cook in batches to allow a good sear, add the beef to the pan and allow to cook until browned, about 5 minutes per batch. Transfer the beef to a 6- or 8-quart capacity slow cooker.
02 -
Add the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper to the slow cooker, stirring until mixed.
03 -
Add the garlic, onion pieces, carrots, and cubed potatoes to the slow cooker.
04 -
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. I like cooking this dish slow and low so that the meat becomes tender and the flavors meld together.
05 -
Next, transfer 1 cup of the juices from the slow cooker to a medium-sized bowl. Whisk in the flour until there are no lumps. Stir the flour mixture into the slow cooker.
06 -
Add the frozen peas and simmer, uncovered, on high for an additional 10 to 15 minutes, until the beef stew thickens slightly.
07 -
Serve immediately with French bread, cornbread, crackers, or biscuits that have been toasted.
# Notes:
01 -
Sear the beef before cooking it in the crockpot. This is essential! Browning the steak in a pan ahead of time adds more flavor to the stew
02 -
Cook it on low. While many crockpot dishes may be cooked on high for 3 to 4 hours, I strongly advise cooking this stew on low for the entire 7 to 8 hours. This will guarantee that the meat becomes tender
03 -
Thicken your stew properly. When it's time to thicken the stew with flour, take 1 cup of beef stock from the crockpot and place it in a bowl. Then, whisk in 1/4 cup flour until no lumps remain and return it to the stew, stirring it to incorporate