Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 onion, chopped
- 3 potatoes, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat a skillet over medium-high heat and brown the beef chunks on all sides. Transfer to crockpot.
- Add chopped onions, carrots, celery, potatoes, and minced garlic to the crockpot.
- Pour in beef broth and stir in tomato paste, thyme, rosemary, salt, and pepper.
- Place bay leaves into the crockpot.
- Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are cooked through.
- Remove bay leaves before serving.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for extra flavor and nutrition.
- Enjoy with crusty bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 5g
- Protein: Thirty grams
- Cholesterol: 80mg