Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- Add chopped vegetables, garlic, beef broth, tomato paste, thyme, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4 hours until beef is tender and vegetables are cooked.
- Taste and adjust seasonings if needed before serving hot.
Notes
- Feel free to add peas or green beans in the last 30 minutes for extra flavor
- For thicker stew, mash some potatoes and stir into the broth before serving
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg