Ingredients

The following ingredients have 4 Servings
  • 1 lb chuck roast (cut into 1 inch cubes)
  • 1 Tbsp olive oil
  • 1 small yellow onion (diced)
  • 2 cups diced carrots
  • 2 cloves of garlic (minced)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp crushed rosemary
  • 2 bay leaves
  • 2 cups beef broth
  • 1/3 cup frozen peas
  • 1 Tbsp cornstarch
  • 2-3 Tbsp water

Instruction

  • Heat olive oil in large skillet over medium heat.
  • Add beef chuck and brown on all side to sear meat, about 4 minutes.
  • Place beef in bottom of slow cooker.
  • Add in onion, carrots, salt, pepper, thyme, rosemary and bay leaves.
  • Pour in beef broth and stir.
  • Place lid on slow cooker and cook on low 8-10 hours.
  • Mix cornstarch and water together in small bowl, pour into slow cooker along with frozen peas and stir.
  • Place lid on and cook 15-20 minutes on high until thickened.
  • Serve stew over mashed potatoes, rice or pasta.