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Thyme Celery Beef Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 8 celery stalks, sliced into 1/2-inch pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the sliced celery, diced onion, and minced garlic on top of the beef.
  • Pour the beef broth over the meat and vegetables.
  • Sprinkle the fresh thyme leaves, salt, and black pepper across the surface.
  • Cover and cook on low for 8 hours until the beef is tender.
  • Stir once before serving to distribute the thyme and celery.

Notes

Slice the celery a little thicker if you prefer it to hold more bite after the long cook time. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of extra broth if needed. Dried thyme can replace the fresh leaves in a pinch, but use only one teaspoon since it is more concentrated.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board