Description
A hearty and comforting slow cooker beef stew made with rich bone broth, perfect for chilly days.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups bone broth
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides.
- Transfer the browned beef to the slow cooker.
- Add the chopped onion, garlic, carrots, and potatoes to the slow cooker.
- Stir in the bone broth, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, taste and adjust seasoning if necessary before serving.
Notes
- For a thicker stew, you can add a cornstarch slurry in the last hour of cooking.
- Feel free to add other vegetables like peas or green beans.
- This stew can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg