Description
A comforting and hearty beef and veggie stew made in a crockpot, perfect for a family meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup celery, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Transfer the beef to the crockpot.
- In the same skillet, add the onions and garlic, sautéing for 2-3 minutes until softened. Add to the crockpot.
- Add the carrots, potatoes, celery, green beans, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
- If you prefer a thicker stew, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the stew during the last 30 minutes of cooking.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes or a diced jalapeño.
- Substitute the beef with chicken for a lighter version or use lentils for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg