This savory, comforting stew feeds a family of four at least twice, and leftovers get better as they sit.
1½ lbs beef chuck roast, cut into bite-size pieces
1 large potato, peeled and chopped
8 oz mushrooms, cut into quarters if large
2 carrots, chopped
½ cup frozen peas
1 onion, chopped
3 cloves garlic, minced
3 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp salt
¾ tsp dried thyme
½ tsp pepper
1 (32-oz) carton reduced-sodium beef broth
¼ cup flour
In a 6-quart slow cooker, add beef, potato, mushrooms, carrots, onion, garlic, tomato paste, Worcestershire sauce, salt, dried thyme, pepper, and beef broth. Cover and cook on LOW 6 to 8 hours, or until meat is tender. Place flour in a small bowl. Add a ladle of cooking liquid and whisk until smooth. Pour back into slow cooker and stir well. Cook on HIGH 30 to 45 more minutes, until broth has thickened. Broth will continue to thicken while cooling. Add frozen peas and let sit until heated through, about 5 minutes, before serving. Serves 8
