Crock Pot Pepper Beef Stew
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 6 hours 10 mins
- Total Time: 6 hours 20 mins
- Yield: 5 servings 1x
- 1 lb Stew Beef
- 1/2 teaspoon salt
- 1/2 tablespoon pepper
- 4 Yukon Gold potatoes
- 3 carrots
- 1 medium onion
- 2 cloves of garlic
- About 10 sprigs of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 1 tablespoon soy sauce
- 2 32 oz boxes of beef stock
- 2 tablespoons cornstarch
- 1 cup frozen peas
- Chopped parsley for garnish (optional)
- Lay your beef out in an even layer and sprinkle on 1/2 teaspoon salt and 1/2 tablespoon pepper
- Rub the seasonings into the meat so it evenly coats all the pieces
- Add the beef into the Crock Pot
- Peel your potatoes and carrots and dice them into approximately 1 inch chunks
- Chop your onions into about 1 inch chunks
- Add the veggies into the Crock Pot
- Add the thyme, rosemary, bay leaf, and soy sauce into the Crock Pot
- Pour in the beef stock over everything
- Cook on low for 6 hours
- When the 6 hours are up, stir together 2 tablespoons of cornstarch and 3 tablespoons of water
- Stir this mixture into your stew, turn the Crock Pot up to high, and cook for another 10 minutes
- Turn your crock pot off, and remove the thyme, rosemary, and bay leaf
- Add your frozen peas and stir them into the soup – they will thaw very quickly
- Stir in 2 teaspoons of salt and season with extra pepper to taste (I added somewhere between 1/4 to 1/2 teaspoon, but this will vary depending on how peppery you want the stew to be)
- Garnish with chopped parsley (optional)