Ingredients
1 pound beef stew meat, cubed
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
1 can diced tomatoes
6 cups beef broth
2 potatoes, peeled and diced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup frozen peas
Directions
Begin by browning the beef stew meat in a skillet over medium-high heat until seared on all sides.
In the slow cooker, combine the browned beef, carrots, celery, onion, garlic, diced tomatoes, beef broth, potatoes, dried thyme, salt, and pepper. Stir to mix well.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, add the frozen peas to the slow cooker and stir to combine.
Once the soup is ready, taste and adjust the seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories:
320
Fat:
8
Carbohydrates:
30
Protein:
30
Sodium:
1200
Fiber:
6
Sugar:
ADVERTISEMENT
