Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- Add the chopped onion and garlic to the skillet; sauté until translucent and add to the slow cooker.
- Pour beef broth into the slow cooker. Add carrots, potatoes, celery, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and vegetables are cooked.
- Adjust seasoning as needed and serve hot garnished with fresh herbs if desired.
Notes
- You can substitute beef with chicken or vegetarian options for variety.
- For thicker stew, mash some cooked potatoes and stir back into the broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg