Slow Cooker Beef Stew

Tender beef potatoes carrots and peas simmer in a rich broth for a comforting hands-off meal.

Ingredients

• 2 lb beef chuck cubed
• 1 lb potatoes
• 4 carrots
• 1 onion
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 cup peas
• 2 tbsp cornstarch

Instructions

1. Add beef potatoes carrots and onion to slow cooker.
2. Whisk broth tomato paste and thyme.
3. Pour over ingredients.
4. Cook LOW 8 hours or HIGH 4 hours.
5. Stir cornstarch with water and add.
6. Add peas.
7. Cook 15 minutes until thick.

Professional Notes

• Read the complete recipe before starting and measure all ingredients in advance.
• Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.

Storage and Reheating

Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).

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