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Beef Stew in slowcooker

Author: Christopher Kosovich

Ingredients

  • 1.25 lbs stewing beef trimmed and cut into 1 inch cubes
  • 1 Tbsp olive oil
  • 1 15 oz can no salt added diced tomatoes
  • 1 yellow onion chopped into large pieces
  • 2 garlic cloves minced
  • 1 rib celery chopped
  • 2 carrots peeled and chopped
  • 10 small potatoes ~1.5 lbs, halved
  • 1 tsp Italian seasoning
  • 2 cups low sodium beef broth
  • 2 bay leaves
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add beef to skillet and brown the meat, about 5 minutes.
  • Remove from heat and set aside.
  • Add tomatoes to the slow cooker.
  • Add the onions, garlic, celery, carrots and potatoes.
  • Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings.
  • Pour beef broth over the beef and vegetables.
  • Add the bay leaves.
  • Cover and cook on low for 8 to 10 hours.
  • About 20 minutes before serving, add the peas, salt and pepper.
  • Remove the bay leaves before serving.
  • Yields 6 servings (about 1 1/2 heaping cups each)