Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into 1–1 ½-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby new potatoes, halved
- 4 medium carrots, peeled and cut into ½-inch pieces
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup vegetable juice (such as V8)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh thyme (or ½ teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon mustard seeds
- 2 bay leaves
- 3 tablespoons all-purpose flour
- ½ cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
- Spray a 6-quart crockpot with nonstick spray.
- Warm olive oil in a large skillet over medium heat. Season beef with salt and pepper, then brown on all sides, about 2–3 minutes.
- Place seared beef, potatoes, carrots, onion, and garlic into the crockpot.
- Whisk together beef broth, vegetable juice, tomato paste, Worcestershire sauce, thyme, oregano, paprika, and mustard seeds; pour over beef and vegetables. Add bay leaves and adjust salt and pepper.
- Cover and cook on low for 7–8 hours.
- Whisk flour with ½ cup stew broth to make a slurry. Stir into slow cooker and cook on high 30 minutes to thicken. During last 5 minutes, stir in peas.
- Discard bay leaves and thyme sprig. Serve hot, garnished with parsley.
Notes
- For tips on thickening, storage, and reheating, refer to the full article.
- Use low-sodium broth and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American