Ingredients
Scale
- 2 lbs Beef stew meat (cut into 1-inch chunks)
- 4 large potatoes (russet or gold), cubed
- 4 large carrots, sliced into rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 bag (16 oz) frozen peas
- 4 cups low-sodium beef broth
- 1 can (15 oz) tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Begin by cutting your potatoes and carrots into uniform pieces to ensure even cooking. Take your beef stew meat out of the packaging and pat it dry with a paper towel if it seems excessively moist. There is no need to brown the meat; simply place the beef, potatoes, carrots, onions, and garlic directly into the bottom of a 6-quart or larger crockpot.
- Pour the beef broth, tomato sauce, and Worcestershire sauce over the meat and vegetables. Sprinkle in the Italian seasoning, salt, pepper, and add the bay leaves. Give everything a quick stir to combine the spices. Cover the crockpot with the lid and set it to “Low” for 8 hours or “High” for 4 to 5 hours. Avoid lifting the lid during the cooking process, as this releases heat and increases the cooking time. Add the frozen peas during the last 30 minutes of cooking so they stay bright green and firm.
- Once the beef is fork-tender and the vegetables are soft, remove the bay leaves. Ladle the hot soup into deep bowls. This soup is a complete meal on its own, but you can serve it with a side of crusty bread or a simple green salad if desired. Garnish with fresh parsley for a pop of color and serve immediately.
- Cook Time: 8 hours 5 minutes