Beef Stew
Yield: 6
Materials
- 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 thyme and rosemary
- Cornstarch
- Frozen peas
Instructions
- Dry the beef and season it with salt and pepper. Then, brown the beef in a skillet with olive oil and transfer it to the slow cooker.
- In a skillet, sauté the onions and celery, followed by the garlic, and then add the tomato paste.
- Pour 1 cup of beef broth into the pan to deglaze it, and also add Worcestershire sauce, soy sauce, thyme, and rosemary.
- Add the potatoes and carrots to the slow cooker, then pour in the beef broth mixture. Follow by pouring in the remaining broth and seasoning with salt and pepper.
- Cook on low heat 7 – 8 hours.
- Whisk cornstarch with water, then stir it into the stew. Cook on high heat for an additional 20 minutes to help thicken slightly. Finally, stir in the peas and half of the parsley.
- Serve heated and top with any extra parsley.