Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes until they develop a nice crust, then transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet, cook until fragrant, then add to the slow cooker.
- Stir in carrots, potatoes, beef broth, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
- Adjust seasoning as needed and serve hot garnished with fresh herbs if desired.
Notes
- You can substitute beef with chicken or vegetables for different variations.
- Use fresh herbs for a more vibrant flavor.
- For thicker stew, add a slurry of cornstarch and water during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg