What to do:

Heat olive oil in a large pan over medium heat.
Slice beef chuck into medium-large cubes. Remove excess fat from chuck. Cook meat in pan for 3-5 minutes or until golden brown. Transfer meat to a slow cooker.
Add onion, garlic, potatoes, carrots, broth, tomato paste, thyme, bay leaves into slow cooker. Add salt and pepper to taste.
Cover with lid and cook on low for 7 hours or high for 4 hours.
Remove 1/3 cup stew liquid from slow cooker. Add flour and whisk until smooth.
Pour flour mixture back into slow cooker and mix well. Cook for 30 minutes or until stew slightly thickened.
Add frozen peas and let it cook for 5-10 minutes or until cooked.
Optional: Garnish with parsley and enjoy while it’s warm!

Slow Cooker Beef and Potatoes Stew

A flavorful, hearty one-pot stew with minimal cooking that will keep you warm and satisfied. It’s a meal worth making!

Nutrition Facts

1 Tbsp. extra virgin olive oil
1lb. beef chuck roast, lean, fat trimmed
1 onion, medium, diced
2 tsp. garlic, minced
2 (~1lb.) Russet potatoes, medium-large, peeled, chopped
4 carrots, peeled rough chopped
2 cups beef broth, low sodium
1.5 Tbsp. tomato paste, low sodium/no salt
2 tsp. dried thyme
2 tsp. dried bay leaves
1 cup frozen peas
3 Tbsp. whole wheat or all-purpose flour (substitute 1 ½ Tbsp. cornstarch or arrowroot starch for gluten-free version)
salt to taste
2 Tbsp. parsley, chopped, optional