Description
A hearty and nutritious high protein beef stew made effortlessly in the slow cooker. Packed with tender beef, vegetables, and rich flavors, this meal is perfect for a satisfying dinner that fuels your body.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
2 cups low sodium beef broth
1 (14.5 ounces) can diced tomatoes, undrained
1 cup frozen green beans
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add sliced carrots, celery, beef broth, diced tomatoes with juice, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the slow cooker.
Stir to combine all ingredients.
Cover and cook on low for 8 hours, or until beef is tender.
About 30 minutes before serving, stir in frozen green beans and peas.
In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
Add the cornstarch slurry to the slow cooker and stir well.
Cover and cook on high for an additional 20-30 minutes until the stew thickens.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 8 hours