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Garlic Herb Beef and Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound lean beef stew meat, cut into 1-inch cubes
  • 4 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large onion, diced
  • 3 medium potatoes, cubed
  • 4 cups low-sodium beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the beef cubes, minced garlic, carrots, celery, onion, and potatoes into the slow cooker.
  • Pour the beef broth over the ingredients.
  • Add the rosemary, thyme, salt, and black pepper.
  • Stir gently to distribute the seasonings evenly.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

For the best texture, cut the potatoes into even cubes so they hold their shape during the long cook. If the broth tastes mild after cooking, stir in an extra pinch of rosemary or thyme right before serving. Leftovers keep well in the refrigerator for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife