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Italian Herb Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 lbs beef stew meat
  • 4 medium potatoes, cubed
  • 4 carrots, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 4 cups beef broth
  • 2 tbsp Italian seasoning
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the cubed potatoes, sliced carrots, diced onion, and minced garlic to the slow cooker.
  • Pour in the crushed tomatoes and beef broth. Sprinkle the Italian seasoning, salt, and black pepper over the top.
  • Stir everything together gently to combine. Cover and cook on low for 8 hours.
  • Before serving, taste and adjust salt if needed. Sprinkle fresh parsley on each bowl.

Notes

Brown the beef first to deepen the flavor before it goes into the slow cooker. If the stew seems too thick at the end, stir in a splash of extra broth. Leftovers keep well in the fridge for three days and reheat nicely on the stove.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board