Description
A flavorful slow-cooked beef stew with vegetables and herbs.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Brown the beef cubes on all sides.
- Transfer beef to the slow cooker.
- Add carrots, potatoes, onion, and garlic to the slow cooker.
- Stir in beef broth, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Check seasoning before serving.
Notes
- For a thicker stew, mix 2 tbsp of cornstarch with 2 tbsp of water and stir in during the last 30 minutes of cooking.
- Experiment with different vegetables like peas or green beans.
- Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker recipes, beef stew, slow-cooked meals