Ingredients
Scale
- 2 lbs beef chuck stew meat, cubed
- 4 large carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Place beef chunks into the slow cooker.
- Add carrots, potatoes, celery, and onion.
- Mix garlic, tomato paste, thyme, rosemary, salt, and pepper with beef broth and pour over ingredients.
- Cook on low for 8 hours or high for 4 hours until beef is tender.
- Adjust seasoning and serve hot garnished with fresh herbs.
Notes
For thicker stew, stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) / 4 hours (high)
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal Kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg