Italian Tomato and Herb Beef Potato Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch chunks
- 4 medium russet potatoes, peeled and cubed
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the beef stew meat, cubed potatoes, diced onion, and minced garlic into the slow cooker.
- Pour the crushed tomatoes and beef broth over the meat and vegetables.
- Sprinkle in the Italian seasoning, salt, and black pepper.
- Stir everything together until the ingredients are evenly combined.
- Cover and cook on low for 8 hours, until the beef is tender and the potatoes are soft.
- Stir once more before serving to distribute the sauce.
Notes
For a thicker stew, mash a few potato pieces against the side of the slow cooker during the last 30 minutes of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If you prefer a brighter tomato flavor, add an extra pinch of Italian seasoning after cooking.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board