HOMESTYLE BEEF STEW
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Homestyle Beef Stew

Makes 6 to 8 servings

  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 (32-ounce) container beef broth
  • 2 tablespoons tomato paste
  • 2 (1.5-ounce) packages beef stew seasoning mix
  • 1 pound baby Yukon gold potatoes, halved if large
  • 3 cups chopped carrots
  • 2 cups chopped yellow onion
  • 2 cloves garlic, chopped
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup frozen peas, thawed
  • Garnish: fresh thyme
  1. In a large bowl, sprinkle salt and pepper all over beef. Add fl our; stir well to coat.
  2. In a large skillet, heat oil over medium-high heat. Add beef in a single layer; cook until browned on all sides, about 15 minutes.
  3. In a 6-quart slow cooker, whisk together broth, tomato paste, and seasoning mix until smooth. Stir in beef, potatoes, carrots, onion, garlic, thyme, and bay leaf.
  4. Cover and cook on low until beef is tender and liquid has thickened slightly, 7 to 8 hours. Discard thyme and bay leaf. Stir in peas. Garnish with thyme, if desired.