Tomato Basil Beef Stew with Beets and Potatoes
Course Soup
Cuisine American
Slow Cooker
Knife
Cutting Board
- 1½ pounds beef cubes
- 2 large beets, peeled and cut into 1-inch pieces
- 4 medium potatoes, cut into 1-inch pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (14 oz) can diced tomatoes with their juice
- 2 cups beef broth
- ¼ cup fresh basil leaves, chopped
- Salt and black pepper to taste
Place the beef cubes in the slow cooker first.
Add the beets, potatoes, onion, and garlic on top of the beef.
Pour the diced tomatoes with their juice and the beef broth over the vegetables.
Stir in the chopped basil along with salt and black pepper.
Cover and cook on low for 8 hours until the beef is fork-tender.
Stir the stew once more before ladling into bowls.
Beets release natural sweetness as they cook, so taste the broth near the end and adjust salt if needed rather than adding sugar. If you prefer brighter basil flavor, stir in half the basil at the start and the rest just before serving. Leftovers thicken overnight, so add a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board