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Beef stew with green peas and fresh rosemary served over rice in a speckled bowl.

Slow Cooker Beef Stew

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine international
Servings 4
Calories 275 kcal

Ingredients
  

  • 1 pound stew meat, cubed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon flour
  • 1 small onion diced
  • 1 small carrot diced
  • 2 cloves garlic minced
  • 1/4 cup high-quality red wine
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 1/4 cup frozen peas
  • Pinch of sea salt and black pepper

Instructions
 

  • Season the cubed stew meat with a pinch of sea salt and black pepper and sprinkle the flour over the meat.
  • Heat the olive oil in your slow cooker over medium-high heat then add the meat. Cook the meat for 5 minutes until browned.
    Cubs of raw beef browning in a non-stick skillet for cooking or recipe preparation.
  • Reduce the heat to medium-low then add the onions and carrot. Cook for 5 minutes until the vegetables are soft. Add the garlic and cook for 1 minute.
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  • Add the tomato paste and pour in the red wine. Cook until the red wine evaporates then add the beef broth.
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  • Add the rosemary and bay leaf, season with salt and pepper then let the stew simmer for 4 hours on high or 8 hours on low. The meat should be fork tender.
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  • Add the peas during the last 15 minutes of cooking and remove the rosemary stem and bay leaf. Taste the slow cooker beef stew and season with salt and pepper if necessary.
    Beef stew with green peas in slow cooker.
  • Serve the slow cooker beef stew over pasta or rice and enjoy warm!
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Nutrition

Calories: 275kcalCarbohydrates: 9gProtein: 27gFat: 13gSaturated Fat: 3gSodium: 331mgFiber: 2g
Keyword Slow Cooker Beef Stew
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