Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 4 large carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the skillet over medium-high heat. Add 1 tablespoon of olive oil, then sear the beef cubes until browned on all sides. Transfer to the slow cooker.
- In the same skillet, sauté onions and garlic until fragrant. Add carrots and potatoes, cooking for a few minutes.
- Transfer the seared beef and sautéed vegetables into the crockpot. Pour in beef broth and diced tomatoes. Add thyme, paprika, salt, and pepper.
- Set your slow cooker on low for 8 hours or high for 4-5 hours, until the beef is tender and flavors meld.
Notes
- Feel free to substitute with chuck roast or different cuts of beef for variety.
- This stew is naturally gluten-free when using gluten-free broth and canned tomatoes.
- For a richer flavor, consider adding a splash of red wine or Worcestershire sauce.
- To thicken the stew, mash some of the potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg