Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 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 rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet and brown the beef chunks on all sides. Transfer to the slow cooker.
- Add vegetables to the slow cooker.
- In the same skillet, sauté onions and garlic until fragrant, then add to the slow cooker.
- Pour in beef broth, stir in tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked.
- Adjust seasoning if needed and serve hot.
Notes
- For thicker gravy, stir in a cornstarch slurry during the last 30 minutes of cooking.
- Serve with crusty bread or over mashed potatoes for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg