Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a skillet, heat olive oil over medium heat and brown the beef on all sides.
- Add the browned beef to the crockpot along with chopped onions and garlic.
- Pour in beef broth and stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add sliced carrots and diced potatoes.
- Cover and cook on low for 6-8 hours or until the beef is tender and vegetables are cooked through.
- Adjust seasoning if necessary and serve hot garnished with fresh herbs.
Notes
- You can add peas or green beans in the last 30 minutes for extra color and nutrition.
- For a thicker stew, mix a tablespoon of cornstarch with cold water and stir into the stew during the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg