Description
A comforting and flavorful slow cooker soup stew packed with tender beef, vegetables, and rich broth. Perfect for an easy, hands-off meal that warms you up on chilly days.
Ingredients
1 pound beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer beef to the slow cooker.
In the same skillet, add diced onion and sauté until translucent, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, diced tomatoes with juice, beef broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf and discard.
Stir in chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours