Italian-Style Beef Stew with Tomatoes and Rosemary
Equipment
- Slow Cooker
- Freezer Bag
- Knife
Ingredients
- 1.5 pounds beef stew meat
- 1 (28 ounce) can crushed tomatoes
- 1 large onion, diced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef stew meat, crushed tomatoes, diced onion, sliced carrots, minced garlic, beef broth, salt, and black pepper to the slow cooker.
- Place the rosemary sprigs on top of the other ingredients.
- Cover and cook on low for 8 hours or until the beef is tender.
- Remove the rosemary sprigs before serving.
Notes
Pack the raw ingredients into a freezer bag, press out the air, and freeze flat for easy stacking. When ready to cook, thaw the bag overnight in the fridge before pouring everything into the slow cooker. The long simmer lets the rosemary flavor the broth without becoming bitter.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Freezer Bag, Knife
Cuisine: Italian
Equipment: Slow Cooker, Freezer Bag, Knife