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Garlic Thyme Beef Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
  • Add the chopped onion and minced garlic to the same skillet. Cook for 2 minutes until the onion softens, then stir in the tomato paste.
  • Place the potatoes and carrots into the slow cooker. Add the browned beef on top.
  • Pour the beef broth into the slow cooker. Stir in the dried thyme, salt, and black pepper.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir the stew gently before serving to distribute the flavors.

Notes

For a thicker broth, mash a few potato pieces against the side of the slow cooker with a spoon and stir them back in during the last 30 minutes. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of broth if needed. Skip fresh thyme here since dried thyme holds up better during the long cook time.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board