Rosemary Green Bean Beef Stew
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1.5 pounds beef stew meat
- 1 pound green beans, trimmed and halved
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for a few minutes.
- Transfer the browned beef to the slow cooker.
- Add the diced onion, minced garlic, green beans, beef broth, rosemary, salt, and pepper to the slow cooker.
- Stir everything together until the ingredients are evenly distributed.
- Cover and cook on low for 7 hours until the beef is tender.
- Stir once more before serving.
Notes
Add the green beans at the start so they soften just enough without turning mushy. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed. Use fresh rosemary rather than dried for the clearest herb flavor.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet