Slow Cooker Hearty Steak Stew
with Peas & Carrots
- Soy
- Wheat
Stew is a legendary comfort food for the ages, and just gets better the longer you cook it. Searing the steak before tossing it in your slow cooker ensures your stew will have an extra-rich, extra-meaty flavor. Potatoes, carrots, onion, celery, and peas keep that seared steak good company while it cooks to tender perfection. Let this hearty, satisfying stew simmer on—it gets more delicious by the hour!
Ingredients
12 ounce
Potatoes
12 ounce
Carrots
1 unit
Yellow Onion
1 unit
Celery
2 clove
Garlic
16 ounce
Diced Steak
1 unit
Tomato Paste
6 unit
Beef Stock Concentrate
3 unit
Mushroom Stock Concentrate
3 unit
Soy Sauce
(Contains: Soy)
1 unit
Dried Thyme
1 unit
Peas
2 unit
Parsley
Not included in your delivery
Salt
Pepper
Cooking Oil
Flour
(Contains: Wheat)
Ketchup
Nutrition Values
Cooking Steps
Wash and dry produce. Cut potatoes into 1-inch pieces. Peel and slice carrots on a diagonal into ½-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Thinly slice celery. Peel and finely chop garlic.
Pat steak dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and season generously with salt and pepper (work in batches for 8 servings). Cook, stirring occasionally, until browned all over, 4-5 minutes. Add tomato paste and stir to coat (divide tomato paste between batches for 8 servings). Transfer steak mixture to a 5- to 6-quart slow cooker.
Add stock concentrates, soy sauce, 2 TBSP ketchup, 1 tsp thyme, and 3½ cups hot water to slow cooker (4 TBSP ketchup, 2 tsp thyme, and 6 cups hot water for 8 servings); season generously with pepper. Stir to combine. Add potatoes, carrots, onion, celery, and garlic; stir to combine. Cover slow cooker with lid and cook on high for 4 hours.
After 4 hours, transfer ½ cup broth (1 cup for 8 servings) from slow cooker to a medium bowl. Whisk in ¼ cup flour (½ cup for 8) until there aren’t any lumps remaining. Return thickened broth to slow cooker; stir to combine. Stir peas into slow cooker. Continue to cook, uncovered, until stew has thickened, 10-15 minutes more. Taste and season with salt and pepper if desired.
While stew thickens, roughly chop parsley, including tender stems. Stir half the parsley into stew. Divide stew between bowls and top with remaining parsley.
Steak is fully cooked when internal temperature reaches 145°. When reheating leftovers, be sure they reach 165° as measured with a food thermometer.
