This Beef Stew is one of the best things your crock pot will make for you. After each bite of this my husband would say, “Steph… This is REALLY good”……….. “Steph.. this is REALLY good!” (Well duhhhhhh) With hearty chunks of tender beef and delicious vegetables that marinade in rich and flavorful beef broth, who wouldn’t be in love?
Crock Pot Beef Stew (optional, but recommended) Prep Work
There is a little prep work that I recommend before throwing it all in, it enriches the flavor, trust me. It’s worth it. I know the beauty of a crock pot is throwing it in and walking away, and you can do that, but the few extra steps I have outlined in this recipe don’t take long and you’ll thank me when you’re eating it : ) Basically, we give the beef and some of the vegetable a little cooky-cook before putting them into the crock pot. (Oh yeah, I said “cooky cook”. This really increases the quality of the flavor and texture of the soup.
Ingredients
- 2 pounds boneless chuck roast, cut into 1 inch pieces
- Salt and pepper
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 oz. tomato paste (1/2 of a 6 oz. can)
- 3 teaspoons “better than bouillon” mixed with 3 cups hot water (you can sub w/ 3 cups beef broth)
- 2 tablespoons soy sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon rosemary
- 10 baby carrots, chopped in half
- 2 sticks of celery, diced in ½ inch pieces
- 4 medium red potatoes, washed and cut into 1-inch pieces
- ¾ cups frozen peas, optional (I forgot these!)
- Instructions next page
