Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place beef, vegetables, garlic, herbs, salt, and pepper into the slow cooker.
- Add beef broth and tomato paste, stirring to combine.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
- Adjust seasoning, garnish with fresh parsley, and serve hot.
Notes
- You can add peas or green beans during the last 30 minutes of cooking for extra color and nutrition.
- Thicken gravy with a cornstarch slurry if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) / 4 hours (high)
- Method: Slow Cooker
- Cuisine: American
- Diet: Nut-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg