Italian Herb Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons Italian seasoning
- 4 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the beef cubes, potatoes, carrots, onion, and garlic into the slow cooker.
- In a bowl, whisk the beef broth, tomato paste, flour, Italian seasoning, salt, and black pepper until smooth.
- 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 gravy has thickened.
- Stir once more before serving to distribute the gravy evenly.
Notes
If the gravy seems thin after cooking, mix one extra teaspoon of flour with a splash of cold broth and stir it in during the last 30 minutes. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of water to loosen the gravy. Skip peeling the potatoes if you prefer a more rustic texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Knife