Ingredients
Scale
- 1 lb beef stew meat, cubed
- 4 large potatoes, diced
- 3 carrots, sliced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place beef stew meat into the slow cooker.
- Add diced potatoes, sliced carrots, chopped onion, and minced garlic.
- Pour in beef broth and stir in tomato paste, thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours until meat and vegetables are tender.
- In the last 30 minutes, add frozen peas and stir to combine.
Notes
- You can substitute fresh peas for frozen for a different texture.
- Add a splash of red wine or Worcestershire sauce for extra flavor.
- This stew pairs well with crusty bread or a simple side salad.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg