Description
A hearty and comforting slow cooker beef vegetable stew packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy, warming 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 into 1/2-inch pieces
3 medium potatoes, peeled and diced into 1-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened.
Add the cooked onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, and frozen peas to the slow cooker.
Pour in beef broth, diced tomatoes with their juice, and tomato paste.
Add dried thyme, dried rosemary, bay leaf, black pepper, and salt to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving.
Serve hot and enjoy your hearty slow cooker beef vegetable stew.
- Prep Time: 20 minutes
- Cook Time: 8 hours