Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional, but recommended for depth of flavor)
- 3 large carrots, peeled and sliced
- 4 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
If you’re looking to make this dish gluten-free, substitute the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
Instructions
- In a large bowl, combine flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, transferring each batch to the crockpot as you go. This step sears the meat, locking in flavors—something my abuela always insisted on.
- Once all the beef is browned and in the crockpot, pour in the beef broth and red wine, scraping up any browned bits from the skillet, and then add it to the crockpot as well.
- Add carrots, potatoes, onion, garlic, tomato paste, Worcestershire sauce, thyme, and bay leaf to the crockpot. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- About 30 minutes before serving, stir in the frozen peas. Cover and continue cooking until the peas are heated through.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. My mom always said, “A well-seasoned stew makes a happy heart.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International