Ingredients
Units
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil for browning the meat (optional)
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: (Optional) In a skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides for added flavor.
- Combine Ingredients: In the slow cooker, add the browned beef, carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme, rosemary, salt, and pepper.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
- Serve: Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy with crusty bread for a complete meal.
- Prep Time: 15
- Cook Time: 4-8 hours
Nutrition
- Serving Size: 6 bowls
- Calories: 320kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 30g