Easy Slow Cooker Dinner: Savory Beef and Vegetable Stew

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 medium carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup frozen peas
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Instructions

1. In a large skillet, heat the olive oil over medium-high heat and brown the beef cubes on all sides, about 5 minutes per batch. Transfer the browned beef to the slow cooker.
2. Add the chopped onions, minced garlic, sliced carrots, and diced potatoes to the slow cooker, layering them over the beef.
3. Pour in the beef broth and Worcestershire sauce, then sprinkle in the dried thyme, dried rosemary, salt, and pepper. Stir gently to combine all ingredients.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
5. During the last 30 minutes of cooking, add the frozen peas to the slow cooker and stir to incorporate.
6. If you prefer a thicker stew, mix the cornstarch with the water in a small bowl until smooth, then stir it into the stew and let it cook for an additional 15 minutes.