Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • ¼ cup (30g) all-purpose flour
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 packet (30g) Slow Cooker Beef Stew with Onion Soup Mix
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 bay leaf
  • 3 large (300g) carrots, sliced into thick rounds
  • 1 lb (450g) baby potatoes, halved
  • 1 medium (150g) yellow onion, chopped
  • 1 cup (150g) frozen peas

Instructions:

  1. Dredge the cubed beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until a dark, mahogany-colored crust forms on all sides. Transfer the seared meat to the slow cooker.
  3. In the same skillet, sauté the chopped onions and garlic for 2 minutes until fragrant, then scrape the brown bits (fond) from the pan into the slow cooker.
  4. Layer the potatoes and carrots on top of the beef in the slow cooker.
  5. Whisk together the beef broth, Worcestershire sauce, and onion soup mix. Pour the mixture over the ingredients.
  6. Add the bay leaf. Cover and cook on Low for 8 hours or High for 4-5 hours.
  7. Stir in the frozen peas during the last 15 minutes of cooking.
  8. Remove the bay leaf. For a thicker gravy, let the stew sit uncovered for 20 minutes before serving.