Ingredients
- 1 tablespoon olive oil
- 1 pound stew meat
- 1 medium onion, cut into chunks
- 2 large carrots, cut into bite-sized pieces
- 2 ribs of celery, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 5 cups beef broth
- 1 beef bouillon cube
- 1 1/2 cups spaghetti sauce or tomato sauce
- 1 pound Yukon Gold potatoes, diced
- 1 (14-ounce) can diced tomatoes (do not drain)
- 1 cup frozen peas
- 1 cup frozen or fresh corn
- 1 1/2 cups frozen green beans
- 2 bay leaves
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat. Add the stew meat and cook until browned on all sides. Transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker and stir to combine.
- Cover and cook on low for 7–8 hours, or until the meat and vegetables are tender.
- Remove bay leaves before serving. Taste and adjust salt and pepper if needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Feel free to substitute or add other vegetables like zucchini, parsnips, or bell peppers.
- Use low-sodium broth or sauce if you want to reduce the sodium content.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 169
- Sugar: 2g
- Sodium: 1182mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
