Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 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 chunks until seared on all sides. Transfer to slow cooker.
- Add chopped onion and garlic to the skillet; sauté until fragrant. Transfer to slow cooker.
- Pour beef broth into slow cooker. Add carrots, potatoes, celery, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked.
- Adjust seasoning as needed before serving hot.
Notes
- You can substitute beef with chicken or vegetarian options.
- Add peas or green beans in the last 30 minutes for extra freshness.
- This stew keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (500g)
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg