Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp 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 chopped onions, garlic, carrots, potatoes, and celery to the slow cooker.
- In a bowl, mix beef broth, tomato paste, thyme, rosemary, salt, and pepper. Pour over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked.
- Adjust seasoning as needed and serve hot.
Notes
- You can add peas or green beans in the last 30 minutes for extra color and nutrition.
- For richer flavor, use red wine instead of part of the beef broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg