Hearty Slow Cooker Stew

Hearty Slow Cooker Stew


2 lbs bottom round, well-trimmed and cut into 2-inch pieces

1/2 cup all-purpose flour

1/4 cup olive oil (plus more if needed)

1 large onion, diced (2 cups)

1 6 oz can tomato paste

1/2 pound potatoes, cut into 2-inch pieces

1 cup baby carrots

2 stalks of celery, chopped

1 cup beef broth

1 Tbsp kosher salt

1 tsp. dried thyme leaves

1 bay leaf

Slow cooker, 4 to 6 quarts


Coat the beef in the flour.

Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.

Transfer to the slow cooker.

Add the onions and celery to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions and celery; transfer to the slow cooker.

Pour the water into the skillet and scrape. Add mixture to the slow cooker.

Stir the potatoes, carrots, broth, salt, thyme, and bay leaf into the slow cooker.
Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

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