Ingredients
Scale
- 1 lb beef stew meat, cut into chunks
- 3 large potatoes, diced
- 3 carrots, sliced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef chunks on all sides.
- Transfer the beef to the slow cooker. Add potatoes, carrots, onion, garlic, salt, pepper, and paprika.
- Pour in beef broth, cover, and cook on low for 6-8 hours or until vegetables and beef are tender.
- Stir in frozen peas during the last 30 minutes of cooking.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can substitute ground beef for stew meat for a quicker version.
- Adjust salt and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Budget-Friendly, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
