Classic Homestyle Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds beef stew meat
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 1 large onion, diced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the cubed potatoes, sliced carrots, and diced onion on top of the meat.
- In a small bowl, stir together the beef broth and tomato paste until smooth, then pour the mixture over the vegetables and meat.
- Add the minced garlic, dried thyme, bay leaves, salt, and pepper.
- Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
- Remove the bay leaves before serving.
Notes
Stir the stew gently before serving so the tomato paste stays evenly mixed through the broth. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of extra broth if the potatoes have absorbed too much liquid. Use red potatoes if you want them to hold their shape better during the long cook.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker