🥘 Slow-Cooked Vegetable & Beef Stew 😍

Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes
• 1 lb potatoes, peeled and cut into chunks
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup frozen green peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped

Method:

1. Season the beef with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches for 2–3 minutes per side.
2. Place the browned beef in a slow cooker. Add the potatoes, carrots, celery, onion, and garlic.
3. In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef and vegetables.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.
5. During the last 30 minutes, stir in the frozen peas.
6. For a thicker stew, mix the flour with a little cold water to make a smooth slurry. Stir it into the stew during the final 20–30 minutes of cooking.
7. Taste and adjust the seasoning. Garnish with fresh parsley and serve hot with crusty bread or homemade biscuits.