Description
A hearty, high-protein beef stew slow-cooked to perfection in a crockpot, packed with tender beef, vegetables, and rich flavors. Perfect for a nutritious and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
2 cups beef broth, low sodium
1 (14.5 ounces) can diced tomatoes, undrained
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crockpot.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the crockpot.
Add sliced carrots, celery, green beans, beef broth, diced tomatoes with juice, tomato paste, dried thyme, dried rosemary, black pepper, and salt to the crockpot.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, mix cornstarch and cold water in a small bowl until smooth.
Stir cornstarch mixture into the crockpot to thicken the stew.
Cover and cook on high for an additional 15 minutes until the stew has thickened.
Stir in chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours