Ingredients
2 lbs beef stew meat (chuck roast cut)
4 stalks celery, cut into chunks
1 small onion, chopped
3 cloves garlic, minced
4 cups beef broth (low sodium, no alcohol)
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
Instructions
Heat olive oil in a skillet over medium-high heat. Sear beef stew meat until browned on all sides, 2-3 minutes. Transfer to crockpot.
Add chopped onion, celery, and minced garlic to the crockpot.
Pour in beef broth and add salt, pepper, thyme, and rosemary.
Stir to combine and ensure all ingredients are submerged and well mixed.
Cover and cook on low for 6-8 hours, or until beef is tender.
Before serving, stir gently and adjust seasoning if needed.
Notes
For a richer broth, add 1 carrot and 1 bay leaf to the slow cooker.
If the stew appears too thin after cooking, remove the beef and vegetables, and simmer the broth on low for 10-15 minutes to reduce before returning ingredients.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Add fresh parsley before serving for a burst of color and flavor.
- Prep Time: 20
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 340
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg