beef and tomato

Slow Cooker Beef and Tomato Stew

Preparation Time: 20 minutes
Cooking Time: 6-8 hours (low) or 4-5 hours (high)
Total Time: 6-8 hours 20 minutes or 4-5 hours 20 minutes
Servings: 6-8

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 large potatoes, peeled and diced
• 2 (14.5-ounce) cans diced tomatoes (with juice)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:
   • Heat the olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and black pepper.
   • Brown the beef in batches, making sure not to overcrowd the pan. Sear each batch for about 3-4 minutes per side until the beef is nicely browned. Transfer the seared beef to the slow cooker.
2. Sauté the Vegetables:
   • In the same skillet, add the chopped onion and garlic. Sauté for about 5 minutes until the onion becomes translucent.
   • Transfer the sautéed onion and garlic to the slow cooker.
3. Add Remaining Ingredients:
   • Add the chopped carrots, celery, potatoes, diced tomatoes (with juice), beef broth, tomato paste, dried thyme, dried rosemary, bay leaves, and paprika to the slow cooker.
   • Stir to combine all the ingredients. Season with additional salt and black pepper to taste. If desired, add 1/2 teaspoon of sugar to balance the acidity of the tomatoes.
4. Slow Cook the Stew:
   • Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
5. Finish and Serve:
   • Once the stew is done, remove the bay leaves. Taste and adjust seasoning if necessary.
   • Ladle the beef and tomato stew into bowls and garnish with chopped fresh parsley before serving.

Tips:

• For extra flavor, you can add a splash of red wine to the skillet while sautéing the onions and garlic, deglazing the pan before transferring the mixture to the slow cooker.
• You can also add other vegetables such as green beans, peas, or mushrooms in the last hour of cooking if desired.
• This stew can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Nutritional Information (per serving, based on 8 servings):

• Calories: 320 kcal
• Total Fat: 14g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 500mg
• Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 6g
• Protein: 26g

Enjoy this comforting and hearty Beef and Tomato Stew, perfect for warming up on a chilly day!