Serve the Potatoes on the Side of This Amazing Stew Recipe
No potatoes in this easy beef stew recipe. This rich, flavorful stew recipe can be made in a slow cooker or on the stovetop. Serve mashed potatoes, herbed boiled potatoes or fried potatoes on the side.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 8 hours (slow cooker) and 2 to 3 hours (stovetop)
Total Time: 7 to 8 hours or 2 to 3 hours
Servings: 8
Ingredients
1 tablespoon olive oil (more if needed)
2 pounds stew meat
2 cans (15 ounces each) stewed tomatoes
1 can (6 ounces) tomato paste
2 cans (14 ounces each) beef broth
1 tablespoon Worcestershire sauce
1 onion, chopped
4 carrots, diced
3 ribs celery, chopped
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Here’s how to make it:
To make in the slow cooker, heat the olive oil in a skillet.
Add the beef, in batches, and cook until well browned on all sides.
Put into a slow cooker along with the remaining ingredients.
Cook on low heat for 7 to 8 hours.
To make on the stovetop, heat the olive oil in a large soup pot.
Add the beef, in batches, and cook until well browned on all sides.
Add the remaining ingredients, bring to a boil, reduce heat, cover and simmer about 2 to 3 hours.
