Harp Family Recipes

Beef Stew

Ingredients

• 2 lbs beef chuck roast, cut into 1½-inch cubes
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp flour
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 carrots, sliced
• 4 Yukon Gold potatoes, cut into chunks
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional)

Instructions

1. Season and Brown the Beef
   • Toss beef with salt, pepper, and flour.
   • Heat olive oil in a skillet over medium-high heat.
   • Brown the beef on all sides (about 5 minutes). Transfer to the crock pot.
2. Add Remaining Ingredients
   • Add onion, garlic, carrots, potatoes, and celery to the crock pot.
   • In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
   • Pour over the beef and vegetables.
3. Cook
   • Cook on Low for 8–10 hours or High for 4–5 hours, until the beef is fork-tender.
4. Finish
   • Stir in frozen peas during the last 15–20 minutes.
   • For a thicker stew, mix cornstarch and water into a slurry and stir into the stew. Cook an additional 15 minutes.