Description
This tender and flavorful slow-cooked beef stew is a perfect summer meal, blending hearty beef and vegetables into a comforting dish. Ideal for busy evenings with minimal effort and maximum flavor.
Ingredients
2.5 lbs beef stew meat (80% lean)
2 cups diced carrots
3 cups cubed red potatoes (or sweet potatoes)
2 cups chopped celery
2 cups beef broth (low-sodium preferred)
4 cloves minced garlic
1 tbsp dried oregano (or thyme)
Olive oil (for searing)
Optional: 1/4 cup tomato paste for extra umami
Optional: 1 cup pearl onions or zucchini
Instructions
Pat beef dry with paper towels and sear in a cast-iron skillet over medium-high heat until browned on all sides.
Toss cubed potatoes in a small amount of olive oil to prevent sticking during cooking.
Place browned beef in crockpot, add carrots and celery.
Layer garlic and oregano on top of the ingredients.
Pour beef broth over the vegetables to cover halfway. Add optional tomato paste if using.
Cover and cook on low for 8 hours or until the meat shreds easily.
During cooking, stir gently halfway through to distribute flavors evenly. Add optional pearl onions or zucchini 30 minutes before serving if desired.
Notes
Use a temperature-controlled slow cooker for best results.
Increasing the meat-to-liquid ratio by 25% helps prevent dryness.
Browning the beef first significantly enhances the flavor profile.
For an earthier taste, substitute parsnips for carrots.
- Prep Time: 15
- Cook Time: 480
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 150mg
