Description
A hearty and high-protein beef stew made effortlessly in the slow cooker. Packed with tender beef, vegetables, and rich flavors, perfect for a nutritious and satisfying meal.
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 medium celery stalks, sliced
3 medium potatoes, peeled and diced
1 cup low sodium beef broth
1 cup water
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen green peas
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, beef broth, water, diced tomatoes with juice, and tomato paste to the slow cooker.
Stir in dried thyme, dried rosemary, smoked paprika, black pepper, and salt.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in frozen green 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 to thicken the stew.
Cover and cook on high for an additional 15 minutes until the stew thickens.
Serve hot and enjoy your high-protein beef slow cooker stew.
- Prep Time: 15 minutes
- Cook Time: 8 hours