Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 3 large potatoes, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown beef chunks on all sides, then transfer to slow cooker.
- In the same skillet, sauté onions and garlic until fragrant. Add tomato paste and cook for 1 minute.
- Pour sautéed mixture into the slow cooker with beef.
- Add potatoes, carrots, celery, thyme, salt, and pepper.
- Pour beef broth over all ingredients.
- Cover and cook on low for 6-8 hours until beef and vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot and enjoy!
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra texture and flavor.
- For a thicker broth, mash some cooked potatoes and stir back into the stew before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
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: 8g
- Protein: 25g
- Cholesterol: 75mg