Ingredients
• 2 lbs (900g) stew beef or chuck roast, cubed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3–4 medium)
• 2 carrots, sliced
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• ½ cup dry red wine (optional, or sub with more broth)
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt & black pepper to taste
• 2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
• Optional: 1 cup frozen peas (added at the end)
• Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium-high heat, warm olive oil. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.
- Add onion and garlic to the same pan. Sauté 4–5 minutes until soft. Scrape into slow cooker.
- Add potatoes, carrots, tomato paste, beef broth, wine (if using), Worcestershire, thyme, bay leaf, salt, and pepper. Stir gently.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef and potatoes are tender.
- Remove bay leaf. Stir in cornstarch slurry. Cook uncovered on HIGH 15–20 minutes until gravy thickens.
- Optional: Stir in frozen peas during the last 15 minutes to heat through.
- Serve hot, garnished with fresh parsley. Great with crusty bread or over egg noodles!
✨ Set it and forget it—perfect for busy days and cozy nights!
💡 Make it gluten-free: Use GF tamari instead of Worcestershire and ensure broth is GF.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 7 hrs (on low) , Total Time : 7 hrs 30 mins , Servings : 6 , Calories : 340 , Net Carbs: 28g , Fats: 14g , Protein: 26g