Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lb beef chuck roast, cut into 1 1/2-inch pieces; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 1 1/2 lb Yukon Gold potatoes, cut into chunks; 4 carrots, cut into 1-inch pieces; 3 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce, check the label if gluten-free; 1 tsp dried thyme; 2 tbsp cornstarch; 1 cup frozen peas

Tender beef, potatoes and carrots in a rich gravy that's thickened with cornstarch, so it's naturally gluten-free.

Prep: 20 min
Cook: 8h
Total: 8h 20m
Serves: 6

slow cooker

comfort food

gluten-free

Ingredients

2 lb beef chuck roast, cut into 1 1/2-inch pieces
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 1/2 lb Yukon Gold potatoes, cut into chunks
4 carrots, cut into 1-inch pieces
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce, check the label if gluten-free
1 tsp dried thyme
2 tbsp cornstarch
1 cup frozen peas

Instructions

1
Season the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 3 minutes per side. Browning is optional, but it gives the stew much deeper flavor.
2
Put the onion, garlic, potatoes and carrots in the slow cooker and set the beef on top.
3
Whisk the broth, tomato paste, Worcestershire and thyme together and pour over everything.
4
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
5
Whisk the cornstarch with 3 tablespoons of cold water, stir it into the stew with the peas, cover and cook on high for 15 minutes until the gravy thickens.

Tip: Do the browning and chopping the night before and keep everything in the slow cooker insert in the fridge; in the morning, set it in the base and switch it on.

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Ingredients

2 lb beef chuck roast, cut into 1 1/2-inch pieces

1 1/2 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1 1/2 lb Yukon Gold potatoes, cut into chunks

4 carrots, cut into 1-inch pieces

3 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce, check the label if gluten-free

1 tsp dried thyme

2 tbsp cornstarch

1 cup frozen peas

Instructions

Season the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 3 minutes per side. Browning is optional, but it gives the stew much deeper flavor.

Put the onion, garlic, potatoes and carrots in the slow cooker and set the beef on top.

Whisk the broth, tomato paste, Worcestershire and thyme together and pour over everything.

Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.

Whisk the cornstarch with 3 tablespoons of cold water, stir it into the stew with the peas, cover and cook on high for 15 minutes until the gravy thickens.

Tip: Do the browning and chopping the night before and keep everything in the slow cooker insert in the fridge; in the morning, set it in the base and switch it on.