With the rainiest winter we've had in a long time, I was craving a warm, healthy and hearty stew that was also quick and simple. Being half Czech, I have always grown up eating some type of stew and I wanted something that reminded me of the days of my youth where my mom would be in the kitchen, filling the home with savory hints of garlic, onion, and some other veggies mixed with chicken stock. Stews are one of those nostalgic meals that feel like home to me and I hope to carry on the tradition of having my kids know home by the smell of homemade cooked meals.
I particularly love stews because they are so simple and can be enjoyed rain or shine on any spring day. As I'm currently working on building my garden inventory and experience, I hope to one day grow everything we love to eat so that I can experiment with more of my own recipes! But for now, I continue to share recipes I have found and slightly altered, or that have been passed down from my Czech roots. I hope you enjoy this recipe as much as our little family did! Wishing your home a warm and sunny spring!
3-3.5 pounds stew beef meat, chopped into 1–1 1/2 inch cubes
1 lb baby blond potatoes, halved or quartered
1 lb carrots, peeled and roughly chopped in 1-inch pieces
1 yellow onion, diced
3 tbsp minced garlic
3 tbsp chopped fresh parsley
6 oz can tomato paste
1.5 tbsp coconut aminos
1 tsp salt
1 tsp pepper
2.5–3 cups beef broth (can substitute chicken broth)
1 cup frozen peas
Optional: 2 tbsp arrowroot flour dissolved in 2 tbsp of water to thicken
Optional: Thyme for garnish
Place in all ingredients, except for the peas, into the slow cooker. Give everything a quick mix and cover with the lid.
Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want it to have a thicker consistency, add in the arrowroot flour. Cover with the lid and let the peas heat through.
Add any additional salt to taste, and serve with additional chopped parsley or thyme if desired.