Description
A hearty and comforting stew, perfect for chilly days and made effortlessly in a slow cooker.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a skillet, heat olive oil over medium-high heat. Add beef and brown on all sides.
- Transfer beef to the slow cooker. Add carrots, potatoes, onions, garlic, and tomato paste.
- Pour in beef broth and season with thyme, rosemary, salt, and pepper.
- Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours.
- Serve warm and enjoy!
Notes
- For extra thickness, you can add a cornstarch slurry at the end of cooking.
- This stew can be refrigerated and reheated, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg