Ingredients
Scale
- 2 lbs stew meat (chuck or round), cubed
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 3 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Pat beef dry and season with flour, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown beef in batches, then set aside.
- In the same skillet, sauté onion and garlic until softened, about 2–3 minutes.
- Transfer browned beef and onions to a slow cooker. Add beef broth, tomato paste, and bay leaves. Stir to combine.
- Cook on low 6–7 hours or high 3–4 hours.
- Stir in carrots, potatoes, and celery. Cook 1 hour more (or until vegetables are tender).
- Remove bay leaves. Garnish with parsley before serving.
Notes
- For extra richness, add a splash of Worcestershire sauce at the end.
- Freezes well for up to 3 months.
- Swap in parsnips or turnips for variety.
- Prep Time: 20 minutes
- Cook Time: 7 hours 10 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
