Beef stewed with potatoes in tomato sauce, dark background. Premium Photo


2 pounds beef for stew

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup flour

2 tablespoons vegetable oil

1 ½ cups beef broth

4 red potatoes, cut in half

2 onions, cut in quarters

1 cup baby-cut carrots

4 cloves garlic, chopped

2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, crushed

1 cup frozen peas, thawed


  • Season beef with salt and black pepper. Coat with flour.
  • Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.
  • Stir broth, potatoes, onions, carrots, garlic and thyme in pot. Set to SLOW COOK LOW for 7 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking time.