Index
Ingredients
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Chopped fresh parsley for garnish
Instructions
Preparing the Ingredients
- Place the beef stew meat, sliced carrots, cubed potatoes, chopped onion, and minced garlic in the slow cooker.
Making the Broth
- In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until well combined.
- Pour the broth mixture over the ingredients in the slow cooker.
Cooking the Stew
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Thickening the Stew (Optional)
- If desired, mix 2 tablespoons of all-purpose flour with a few tablespoons of cold water to create a slurry.
- Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the stew.
Finishing the Dish
- Season with salt and black pepper to taste.
- Garnish with chopped fresh parsley before serving.
Tips and Tricks
Adding Flavor
For extra depth of flavor, you can brown the beef stew meat in a skillet before adding it to the slow cooker.
Customizing the Vegetables
Feel free to customize your beef stew with additional vegetables such as celery, mushrooms, or peas.
Making Ahead
This stew can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking.
Freezing Instructions
Allow any leftovers to cool completely, then transfer them to airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Nutritional Information
- Calories: 350 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 5g
- Sugar: 5g