Ingredients
Scale
- 2 pounds of beef stew meat, cubed
- 4 large carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups of beef broth
- 1 cup of red wine (optional for richer flavor)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: peas, celery, or mushrooms for added flavor
Instructions
- Start by chopping the vegetables and cubing the beef. Season the beef with salt and pepper for enhanced flavor.
- In a skillet, heat the olive oil over medium-high heat. Sear the beef until browned on all sides, then transfer to your Crock-Pot.
- In the same skillet, sauté onions and garlic until softened. Pour in the red wine to deglaze the pan, scraping up browned bits. Add the tomato paste and stir well.
- Put the sautéed vegetables into the slow cooker with the beef. Add carrots, potatoes, thyme, rosemary, and beef broth. Stir well to combine all ingredients.
- Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and the flavors meld beautifully.
- If desired, add peas, celery, or mushrooms during the last hour of cooking. Adjust seasoning with salt and pepper as needed.
Notes
- Use stew meat suitable for slow cooking such as chuck or round for best results.
- You can substitute potatoes for turnips or cauliflower for a low-carb version.
- Ensure the beef broth is gluten-free if dietary restrictions apply.
- Adding vegetables like peas, celery, or mushrooms enhances the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
