Description
A comforting beef stew that highlights the fresh flavors of summer vegetables, prepared conveniently in a slow cooker for tender, rich results.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 3 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 large zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown beef stew meat on all sides, about 5–7 minutes.
- Transfer beef to a slow cooker.
- Add potatoes, carrots, zucchini, yellow squash, bell peppers, onion, and garlic to the slow cooker.
- Pour in beef broth, diced tomatoes, and tomato paste. Stir to combine.
- Add Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir well.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and vegetables are cooked through.
- Discard bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- This dish is naturally gluten-free and dairy-free.
- For a lower carbohydrate option, reduce potatoes or substitute with cauliflower.
- Leaner cuts of beef or chicken can be used to lower fat content.
- This stew freezes well for up to three months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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