Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- Add chopped vegetables, garlic, thyme, salt, and pepper to the slow cooker.
- Pour in beef broth and stir in tomato paste.
- Cover and cook on low for 8 hours or until the beef is tender and flavors meld.
- Adjust seasoning if needed before serving hot garnished with fresh herbs.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra color and nutrition.
- This stew is even better the next day—store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg