Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 4 carrots, sliced
- 3 potatoes, diced
- 1 cup green beans, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef chunks until caramelized on all sides, then transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet, sauté until fragrant, then add to the slow cooker.
- Pour beef broth into the slow cooker, then stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add sliced carrots, diced potatoes, and green beans to the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and vegetables are cooked through.
- Adjust seasoning as needed and serve hot garnished with fresh herbs if desired.
Notes
- You can substitute green beans with peas or other seasonal vegetables.
- For a thicker stew, mash a few potatoes and stir into the broth during the last hour of cooking.
- 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: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg