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
- Add beef potatoes carrots and onion to slow cooker.
- Whisk broth tomato paste and thyme.
- Pour over ingredients.
- Cook LOW 8 hours or HIGH 4 hours.
- Stir cornstarch with water and add.
- Add peas.
- 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).
Leer esta receta en español: Guiso de Carne con Papas y Zanahorias en Olla Lenta
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