Wednesday, July 3, 2013

Beef Stew

Serves 8-10
  • 4 lbs. beef roast, cut into 2-inch pieces  
  • 3 C beef broth  
  • 1 TBS salt  
  • 1 tsp dried thyme leaves  
  • 1 (6 oz.) can tomato paste  
  • 1 large onion, diced  
  • 1 lb red potatoes, cut in 2 inch pieces (about 4 cups)  
  • 1/2 lb baby carrots (about 2 cups)  
  • 1 C peas
  • salt and pepper to taste
In a slow cooker add beef broth, salt, thyme, and tomato paste; whisk until well combined.
Add onion, potatoes, carrots, and peas.
Cover and cook on low heat for 7-8 hours, or on high for 4 hours.

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