21 of the Best Real Simple Vegetable Stew Ever

4. Beef and Vegetable Stew

Ingredients

• 1 ¼ lb stewing beef, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 4 tbsp vegetable oil, divided
• 1 large onion, chopped
• 2 cloves garlic, grated or minced
• 1 carrot, cut into 1-inch pieces
• 1 large potato, cut into 1-inch pieces
• 1 cup beef broth
• 1 (156ml) can tomato paste
• 1 tsp dried thyme
• ½ tsp salt
• 2 bay leaves
• ½ cup frozen peas
• 2 tsp Worcestershire sauce

Instructions

1. Pat beef dry with paper towels. Season with salt and pepper; toss with flour in a large bowl until coated.
2. Heat a large pan over medium-high. Add 2 tablespoons oil, then half of the beef. Cook until brown on all sides. Transfer to slow cooker insert. Repeat with 1 tablespoon oil and remaining beef.
3. Add remaining 1 tablespoon oil to now empty pan, then add onion and garlic. Cook for 3 minutes. Transfer to slow cooker along with carrot, potato, broth, tomato paste, thyme and salt. Stir in bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.
4. Remove and discard bay leaves. Stir in peas and Worcestershire sauce. Serve over rice or bread.

Recipe Source