 Ingredients
- Chuck roast
- Olive oil
- Salt and pepper
- Fresh vegetables including yellow onion, celery, garlic, yellow potatoes and carrots
- Tomato paste
- Low-sodium beef broth or chicken broth
- Worcestershire sauce
- Low-sodium soy sauce
- Fresh herbs including thyme, rosemary and sage
- Cornstarch
- Frozen peas
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How to Make Beef Stew in a Slow Cooker
- Dab beef dry season with salt and pepper then brown beef in a skillet with olive oil. Transfer to slow cooker.
- Saute onions and celery, followed by garlic then tomato paste.
- Pour in 1 cup of beef broth (to deglaze the pan) along with Worcestershire, soy sauce, thyme and rosemary.
- Add potatoes and carrots to slow cooker then pour in beef broth mixture. Pour in remaining broth, season with salt and pepper.
- Cook on low heat 7 – 8 hours.
- Whisk cornstarch with water, stir into stew and cook on high heat an additional 20 minutes to help thicken slightly. Stir in peas and half of the parsley.
- Serve warm garnished with remaining parsley.