Instructions
Brown the beef (optional but flavorful):
Heat olive oil in a skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned. Transfer to the slow cooker.
Sauté aromatics:
In the same skillet, sauté onion and garlic until fragrant. Add tomato paste and cook for 1–2 minutes. Transfer mixture to slow cooker.
Add liquids & seasonings:
Pour in beef broth, wine (if using), and Worcestershire sauce. Add thyme, rosemary, and bay leaves. Stir well.
Add vegetables:
Place carrots, celery, and potatoes into the slow cooker. Mix gently.
Slow cook:
Low: 7–8 hours
High: 4–5 hours
Until beef is fork-tender and vegetables are cooked through.
Finish:
Remove bay leaves.
If you prefer a thicker stew, stir in a slurry of flour + water during the last 30 minutes.
Add peas in the final 10 minutes of cooking.
Serve:
Ladle into bowls and serve with crusty bread or biscuits.
Tips:
Browning the beef adds a deep flavor, but if you’re short on time, you can skip and just add raw beef to the slow cooker.
A splash of balsamic vinegar before serving brightens the flavors.
Leftovers taste even better the next day!
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