Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Brown the beef cubes on all sides, then transfer to slow cooker.
- Add chopped onions and garlic to the skillet; sauté until fragrant. Transfer to slow cooker.
- Place carrots, potatoes, and celery in the slow cooker with the beef.
- In a bowl, mix beef broth, tomato paste, thyme, salt, and pepper. Pour over ingredients in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra color and nutrition.
- Adjust salt and pepper to taste.
- This stew freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg