YOUR SOLIN GENERATED RECIPE
Slow-Cooker Beef and Vegetable Stew
Tender grass-fed beef slow-cooked with earthy root vegetables and aromatic herbs in a rich, savory broth that warms you from the inside out.
INGREDIENTS
8 oz grass-fed beef stew meat
0.5 cup Yukon gold potato
0.5 cup carrots
0.5 cup yellow onion
0.5 cup celery
1 cup low-sodium beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Place the cubed beef, diced potatoes, sliced carrots, diced onion, sliced celery, and minced garlic into the slow cooker.
In a small mixing bowl, whisk together the beef broth, tomato paste, dried thyme, dried rosemary, sea salt, and black pepper until the tomato paste is fully incorporated.
Pour the seasoned broth mixture over the beef and vegetables in the slow cooker basin.
Secure the lid and cook on the low setting for 7 to 8 hours, or on the high setting for 4 hours, until the beef is fork-tender and the vegetables are soft.
Gently stir the stew before serving to distribute the thickened juices and aromatic herbs evenly.