Beef Stew with Root Vegetables and Peas

Start this stew early in the day, and by evening, you’ll have a satisfying family meal ready with almost no work on your part!

Serves: 6Hands-on: 10 minutesTotal: 8 hours 40 minutesDifficulty: Easy

Serves: 6


  • 1 lb. beef stew meat
  • 6 small carrots, peeled and quartered
  • 4 small potatoes, peeled and cut into wedges
  • 2 medium onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 tsp. chopped thyme
  • ⅛ tsp. ground black pepper
  • 4 cups beef broth
  • 2 cups frozen baby peas
  • 2 Tbsp. cornstarch


  • Place meat, carrots, potatoes, onions, garlic, thyme, and pepper in a 4-6-quart slow cooker. Stir in broth and 2 cups water. Cover and cook on low for 8 hours until beef and vegetables are tender.
  • Thirty minutes before serving, add peas to the slow cooker. Remove ½ cup liquid from slow cooker and mix with cornstarch until smooth; return to slow cooker. Cover and cook on high for 30 minutes.