Ingredients
Scale
- 2 pounds beef chuck stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat a skillet and brown the beef cubes on all sides, then transfer to the crockpot.
- Add carrots, potatoes, celery, onion, and garlic to the crockpot.
- Pour in beef broth and stir in tomato paste, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or until beef is tender.
- Adjust seasoning as needed and serve hot with crusty bread.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra color and nutrition.
- For a thicker stew, mash a few potatoes and mix into the broth before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg