Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 1 cup green peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef chunks until golden, then transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet, sauté until fragrant, then add to the slow cooker.
- Pour in beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add carrots, potatoes, and green peas to the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours until meat is tender and vegetables are cooked.
- Adjust seasonings as needed and serve hot garnished with fresh parsley.
Notes
- You can substitute fresh vegetables with frozen ones for convenience.
- Great served with crusty bread or over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg