Ingredients
- 1 to 2 tablespoons cooking oil
- 2 1/2 pounds beef stew meat or chuck roast, cut into 1 to 1 1/2-inch chunks
- salt and pepper
- 1 onion, diced
- 2 teaspoons minced garlic
- 1 pound yellow or red potatoes, washed and cut into 1 1/2-inch chunks
- 4 carrots, peeled, halved, sliced into 1-inch chunks
- 1 1/2 cups beef broth
- 1 1/2 cups reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch + 2 tablespoons water (or 3 tablespoons flour)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Generously season the meat with salt and pepper.
- Add the meat to the skillet and cook in a single layer for 4-5 minutes each side. I do this in two separate batches to keep it in a single layer.
- Transfer meat and drippings to slow cooker. Add the onion, garlic, potatoes, carrots, broth, soy sauce, tomato paste, thyme, and bay leaf to slow cooker. Salt and pepper to taste.
- Cook on low for 6-7 hours or high for 3-4 hours. (Fills a 4-quart size slow cooker right to the top.)
- There are two options to thicken...30 minutes before end of cooking time, mix the cornstarch and water in a small bowl to make a slurry. Stir slurry into stew to allow it to thicken during last 30 minutes. Or transfer 1/3 cup of stew liquid to a small bowl and stir in 3 tablespoons flour, until smooth. Stir flour mixture into stew. Then cook on high for last 30 minutes of cooking time.
- Stir in the frozen peas. Garnish with chopped fresh parsley and serve warm.
PREPARING FOR THE FREEZER:
- Split browned meat between two gallon size freezer bags, instead of adding it right to the slow cooker. Split remaining ingredients between the two bags, except for the peas, slurry, and parsley. Freeze the bags of stew ingredients and the keep the peas frozen, but separate.
PREPARE AFTER FREEZING:
- Thaw in refrigerator overnight. Cook in slow cooker on low for 7-8 hours or high for 4-5 hours. Choose a thickening option from above. Garnish with fresh parsley and serve warm.