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Hearty Beef and Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound beef stew meat
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, cubed
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 (14 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Chopped fresh parsley for serving

Instructions
 

  • Place the beef stew meat, carrots, potatoes, celery, onion, and garlic into the slow cooker.
  • In a separate bowl, stir together the beef broth, diced tomatoes, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
  • Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir in the frozen peas during the last 30 minutes of cooking.
  • Remove the bay leaves before serving and sprinkle each bowl with chopped fresh parsley.

Notes

Add the peas only at the end so they stay bright and slightly firm. If the broth tastes too mild after cooking, stir in an extra pinch of salt or a teaspoon of tomato paste before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife