Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 large potatoes, diced
- 3 carrots, sliced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Place beef, potatoes, carrots, onion, and garlic into the slow cooker.
- Add beef broth, tomato paste, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked through.
- Stir in frozen peas during the last 15 minutes of cooking.
- Serve hot with crusty bread if desired.
Notes
- Feel free to add other vegetables like celery or green beans for variation.
- Adjust seasoning to taste.
- For a thicker stew, mix 2 tablespoons of cornstarch with water and stir into the stew during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg