Slow Cooker Beef Stew
Tender onions, carrots and potatoes slow cooked with chunks of beef in a beefy tomato broth
PREP TIME 20 minutes
COOK TIME 8 hours 30 minutes
|2||Pound beef stew meat, cut into bite-size chunks|
|2||Cup baby carrots (2 cups = about 8 oz)|
|2||Cup sliced celery|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes, undrained|
|1||can (6 oz ea) Hunt's® Tomato Paste|
|1||medium onion, chopped (1 med = 1/2 cup)|
|1||Pound red potatoes, unpeeled, cubed|
|2||Teaspoon dried thyme leaves|
- Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.
- Stir in tomato paste; cover. Cook an additional 10 minutes.
|Serving Size:||1-1/2 cups|
|Total Fat||10 g|
|Saturated Fat||4 g|
|Dietary Fiber||6 g|
|Vitamin A||7466 iu|
|Vitamin C||28 mg|
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