Slow-cooker beef stew

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Thawed beef chuck stew meat2 lb
• Yukon Gold potatoes1 1/2 lb
• Carrots1 lb
• Large yellow onion1
• Gluten-free low-sodium beef broth3 cups
• Diced tomatoes1 14.5-oz can
• Tomato paste2 tbsp
• Cornstarch3 tbsp
• Frozen peas1 cup
• Dried thyme1 1/2 tsp
• Bay leaves2

How dinner comes together

1. 1

   Use fully thawed beef. Cut the potatoes, carrots and onion into 1 1/2-inch chunks and put the vegetables in the slow cooker first.

2. 2

   Pat the beef dry, season with salt and pepper and place it over the vegetables. Do not use a delayed-start setting with raw meat.

3. 3

   Whisk the broth, tomatoes, tomato paste, thyme and all the cornstarch until smooth. Pour over the beef and tuck in the bay leaves.

4. 4

   Cover and cook without lifting the lid until the beef is nearly fork-tender and the potatoes are soft, about 7 hours 50 minutes on LOW or 3 hours 50 minutes on HIGH. If the beef still resists a fork, keep cooking before proceeding.

5. 5

   Discard the bay leaves, stir in the frozen peas and cover again.

6. 6

   Cook on HIGH until the peas are hot and the broth lightly thickens, 8–10 minutes. Taste and season before serving.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• 6-quart slow cooker
• Mixing cup
• Ladle