Slow Cooker Beef & Veggie Stew
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 90 min · Beef · gluten-free, dairy-free, high-protein
684 cal
52g protein
74g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb beef stew meat, cubed
- 1 cup carrots, sliced
- 1/2 cup onions, chopped
- 1/2 cup celery stalks, sliced
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Chop carrots, onions, and celery into 1/2-inch pieces.
- Heat olive oil in a skillet over medium-high heat for 2 minutes.
- Add beef cubes and brown for 5-7 minutes until browned on all sides, stirring occasionally.
- Transfer beef to slow cooker. Add chopped vegetables, garlic, tomato paste, and broth.
- Stir to combine everything well.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender.
- Taste and adjust salt and pepper as needed before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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