2-3 pounds beef chuck roast, cut into 1-in. cubes
1/3 cup plus 1 tablespoon all-purpose flour, divided
3 tablespoons olive oil,
1 large onion, chopped
3 garlic cloves, minced
4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
3 medium potatoes, peeled and cubed
2 medium carrots, cut into 1-in. pieces
2 medium parsnips, cut into 1-in. pieces
2 stalks celery, sliced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 cup frozen peas
2 tablespoons water
Preheat slow cooker on low and heat a skillet over medium-high heat. Toss the meat with 1/3 cup of flour, salt and pepper until coated. Once the skillet is hot, brown the meat with olive oil. When it’s browned, remove from the pan with a slotted spoon and set aside. In the same pan, saute the onions and garlic for a minute or two. Add a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. Add the meat and the onion, garlic and broth mixture to slow cooker. Then stir in the potatoes, parsnips, carrots, seasonings, Worcestershire sauce and beef broth. Let the stew cook on low for 8 to 10 hours. With 30 minutes left to cook, add the peas. Also mix 1 tbsp flour and 2 tbsp water, add to stew and mix well. Turn slow cooker to high for final 30 minutes. enjoy!!
