Italian-Style Beef Stew with Rosemary and Chunky Potatoes
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 lbs beef stew meat
- 4 large russet potatoes, cut into large chunks
- 1 large onion, diced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 (28 oz) can crushed tomatoes
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef stew meat to the bottom of the slow cooker.
- Layer the potato chunks, diced onion, sliced carrots, and minced garlic over the beef.
- Sprinkle the chopped rosemary, salt, and black pepper across the vegetables.
- Pour the crushed tomatoes and beef broth into the slow cooker, then add the bay leaf.
- Stir gently to combine the ingredients without breaking up the potato chunks.
- Cover and cook on low for 8 hours until the beef is very tender.
- Remove the bay leaf before serving.
Notes
Use waxy or russet potatoes cut into truly large pieces so they do not fall apart during the long cook time. Taste the broth near the end and add an extra pinch of salt if the rosemary flavor needs to stand out more. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife