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Garlic Rosemary Beef Stew with Fingerling Potatoes
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew cubes
  • 1 pound fingerling potatoes, halved
  • 3 carrots, peeled and sliced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 bay leaves

Instructions
 

  • Heat the vegetable oil in a skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the halved fingerling potatoes, sliced carrots, diced onion, and minced garlic.
  • Stir in the chopped rosemary, tomato paste, salt, black pepper, and bay leaves.
  • Pour the beef broth over everything and stir gently to combine.
  • Cover and cook on low for 8 hours or until the beef is fork-tender and the vegetables are soft.
  • Remove the bay leaves before serving.

Notes

Fingerling potatoes stay firm during the long cook, so halve them rather than quartering to keep pieces bite-sized. If the broth needs more body at the end, mash a few potato pieces against the side of the pot. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board