Ingredients
Scale
- 2 pounds beef chuck stew meat, cubed
- 4 large carrots, sliced
- 3 potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides. Transfer to slow cooker.
- Add chopped onions and garlic to the skillet; sauté until fragrant. Add to slow cooker.
- Pour beef broth into the slow cooker. Add carrots, potatoes, tomato paste, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked.
- Adjust seasoning if needed. Serve hot with crusty bread or as is.
Notes
- You can add peas or green beans in the last 30 minutes for extra color and nutrition.
- For thicker stew, mix 1 tablespoon of cornstarch with water and stir in during the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg