Slow-Cooked Beef and Veggie Stew Recipe: A Comforting, Healthy Delight

Warm, hearty, and brimming with natural flavors — this Slow-Cooked Beef and Veggie Stew is the perfect recipe for cozy evenings or meal-prep Sundays. Packed with nutritious vegetables and tender beef, this dish is a wholesome option that will keep your taste buds and body satisfied.

Ingredients

• 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 medium potatoes, peeled and diced
• 2 cups butternut squash, peeled and cubed
• 1 cup green beans, trimmed and halved
• 4 cups low-sodium beef broth
• 1 cup canned diced tomatoes, with juice
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• ¼ cup fresh parsley, chopped (optional)

Nutritional Information (per serving)

Approximately 350 calories per serving (serves 6)

Preparation Time

• Preparation: 20 minutes
• Cooking: 6 to 8 hours (slow cooker) or 2.5 to 3 hours (stovetop)
• Total: Up to 8 hours

Instructions

Step 1: Prepare the Ingredients

Begin by prepping your vegetables and meat. Chop the onion, mince the garlic, peel and slice the carrots, cut the celery and potatoes, and cube the squash. Trim the green beans and set everything aside.

Step 2: Sear the Beef

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Once the oil is hot, add the beef in batches, ensuring not to overcrowd the pan. Sear the beef on all sides until browned, approximately 4-5 minutes per batch. Transfer the browned beef to your slow cooker.

Step 3: Sauté the Aromatics

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onions and garlic, sautéing for about 5 minutes until the onions are translucent and the garlic is fragrant. Transfer the mixture to the slow cooker.

Step 4: Assemble the Stew

To the slow cooker, add the carrots, celery, potatoes, butternut squash, green beans, beef broth, diced tomatoes with their juice, and tomato paste. Stir in the Worcestershire sauce, thyme, rosemary, and the bay leaf. Season again with salt and pepper.

Step 5: Slow Cook to Perfection

Set your slow cooker to low and cook for 6 to 8 hours, or until the beef is tender and the vegetables are cooked through. If you’re short on time, you can cook it on high for 4 to 5 hours.

Step 6: Final Touches and Serve

Once cooked, remove the bay leaf and stir in the freshly chopped parsley. Taste and adjust seasoning as needed.

Serve your Slow-Cooked Beef and Veggie Stew hot, perhaps alongside a slice of whole-grain bread or a simple mixed greens salad to complete the meal.

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This Slow-Cooked Beef and Veggie Stew not only comforts but also nourishes the soul with its rich, deep flavors and healthful ingredients. Perfectly suited for any time you need a little extra warmth and heartiness at home. Enjoy the rewarding embrace of homemade cooking at its finest!