Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Place beef stew meat in the crockpot and season with salt, pepper, thyme, and rosemary.
- Add diced potatoes, sliced carrots, chopped onion, and minced garlic on top.
- Pour in beef broth and add tomato paste, stirring to combine.
- Cover and cook on low for 8 hours or high for 4 hours until meat is tender and vegetables are cooked.
- Stir in frozen peas during the last 30 minutes of cooking.
- Serve hot with crusty bread or over rice if desired.
Notes
- For a thicker stew, mash a few potatoes or add a cornstarch slurry during the last 30 minutes.
- You can substitute beef with chicken or plant-based protein for different variations.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 390 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: Thirty-two grams
- Fiber: 4g
- Protein: Thirty-five grams
- Cholesterol: 100mg