Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Stew beef is on sale at the local grocery store this week. You can make a number of things with this cut of beef including, vegetable beef soup, beef burgundy, beef stroganoff, beef pot pie, and beef hash, just to name a few. But, my favorite is Beef Stew. It’s an easy, slow cooker meal and can be doubled to feed a crowd. Slow cooker meals are really great this time of year because we want comfort food to ward off the cold, but we generally don’t have too much time to prepare these nutritious meals for our families. I often prepare this hearty stew during the winter months when friends come to visit. Serve beef stew with cornbread, biscuits, or garlic toast for sopping up the delicious sauce. Round out the meal with steamed green beans or a green salad.
You can use chuck roast that has been trimmed and cubed for this recipe, or any recipe that calls for stew beef. Both chuck and stew meat need to be slowly cooked in a liquid (braised) in order for the meat to be tender. If you buy chuck roast or chuck steak, just ask your butcher to trim and cube it for you. This will cut down on your prep time for this recipe.
You can use white or red potatoes in beef stew. If you use white potatoes, peel them. If you use red potatoes, don’t.
Enjoy the ease of preparation of my beef stew recipe and reap the compliments on this good-for-the-soul comfort food.
1 lb. beef stew meat or chuck steak, cubed
3 potatoes, peeled & cubed
3 carrots, peeled & sliced
1 c. pearl onions or 1 medium onion, chopped
5-6 sprigs fresh thyme
2 ½ c. beef broth, divided
1 T Worcestershire sauce
1 t. steak seasoning
1/4 c. red wine
2 T flour
1 c. frozen peas
Season beef with salt and pepper. In large skillet, heat 1-2 T. Olive oil over medium-high heat. Add seasoned beef and brown. Place browned beef in bottom of slow cooker and top with potatoes, carrots, and onions. Return skillet to medium-high heat and deglaze skillet with 2 c. beef broth, scraping up bits off bottom of pan. Add Worcestershire sauce, steak seasoning, and wine to skillet; pour over vegetables and beef in slow cooker. Strip leaves from thyme stems and add thyme leaves to slow cooker. Stir, cover, and cook on low for 4 hours or until beef is tender and potatoes are cooked. Combine remaining 1/2 c. beef broth and flour; stir until smooth and add to beef and vegetables with frozen peas. Stir well; cover and cook on high 30 more minutes. Salt and pepper to taste.
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