– 2 lbs beef stew meat, cubed – 4 cups beef broth – 4 carrots, sliced – 3 potatoes, diced – 1 onion, chopped – 3 garlic cloves, minced – 2 tbsp tomato paste – 1 tsp dried thyme – 1 tsp dried rosemary – 1 tsp salt – ½ tsp black pepper – 2 tbsp olive oil – 2 tbsp flour
Brown the beef in olive oil in a skillet over medium heat, seasoning with salt and pepper. Sprinkle with flour and stir to coat evenly before transferring.
Place browned meat into the Crock-Pot. Add chopped onions and minced garlic. Stir in tomato paste for a richer flavor base that deepens as it cooks.
Add carrots and potatoes to the pot. Sprinkle with thyme and rosemary. These herbs give the stew a hearty, comforting aroma and earthy taste.
Pour in the beef broth until ingredients are fully covered. Stir well to blend the flavors. Cover with the lid and set the Crock-Pot to low heat.
Cook on low for 8 hours or until beef is tender and vegetables are soft. Avoid lifting the lid during cooking to maintain even temperature.
Before serving, stir the stew gently and taste. Adjust seasoning if needed. Serve warm with crusty bread or over rice for a cozy meal.