A classic comfort food dish with tender beef, rich beef gravy, and a medley of colorful vegetables.
Ingredients
Scale:
2 pounds beef stew meat (such as chuck or round)
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 large red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter
Instructions
Season the beef: In a small bowl, mix together the flour, salt, and pepper. Toss the beef in the flour mixture to coat, shaking off any excess.
Brown the beef: Heat the butter in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
Soften the onions: Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
Add the garlic and spices: Add the minced garlic, thyme, rosemary, and bay leaf to the skillet. Cook for 1 minute, until fragrant.
Add the vegetables: Add the chopped carrots, potatoes, and red bell pepper to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
Assemble the stew: Add the browned beef, diced tomatoes, beef broth, and tomato paste to the slow cooker. Stir to combine, then add the cooked vegetables and spices.
Cook the stew: Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
Finish with gravy: About 30 minutes before serving, mix the flour and butter to form a paste. Stir the paste into the stew and continue cooking for an additional 30 minutes, until the gravy has thickened.
