Follow Us

Dimply’s Stew Crock Pot

Dimply's Stew Crock Pot

Dimply's Stew Crock Pot

Dimply's Stew Crock Pot
Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 Servings


  • 3 lb Beef Chuck Roast cut into 1 inch cubes
  • 1 packet Dimply's Jerk Chicken Seasoning
  • 2 medium Onions diced
  • 1/4 tsp Salt
  • 6 oz Tomato Paste (1 can)
  • 1 1/2 cups Beef Broth
  • 1/2 cup Red Wine
  • 1 tsp Thyme dried, divided
  • 1 tbsp Olive Oil
  • 2 large Russet Potatoes cubed
  • 2 cups Carrot diced
  • 2 cups Peas frozen


  • Season beef with Dimply's Jerk chicken rub. Heat 1 tablespoon of vegetable oil in medium stockpot until it is shimmering hot. Work in batches and sear beef on several sides, then remove to slow-cooker. After browning and removing all the beef, heat another tablespoon of vegetable oil and then add onions and 1/4 teaspoon of salt to pan. Cook over medium-high heat until onions begin to brown. Add tomato paste and stir constantly for one minute, then add soy sauce, 1/2 teaspoon dried thyme, wine and beef broth. Whisk to combine, then pour over beef in slow-cooker.
  • In a separate bowl toss carrots potatoes and celery with 1 tablespoon of olive oil and 1/2 teaspoon of dried thyme. Tear a sheet of aluminum foil that is roughly twice as wide as your slow-cooker. Place vegetables on aluminum foil and then fold over, crimping aluminum foil to seal. Put vegetable pack directly on top of beef in slow-cooker. Replace lid and cook on high for 6-7 hours.
  • Carefully open aluminum foil packet and stir roasted vegetables along with 2 cups of frozen peas into beef.
Keyword Beef, Stew

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating