Beef and Vegetable Stew in Tomato
This is a tasty beef slow cooker recipe, this is a perfect make-ahead dish to prepare on weekends!
Equipment
- 1 large skillet
- 1 serving bowl
Ingredients
- 2 1/2 lbs. Beef chuck steak cubed
- 1 cup tomato puree
- 1 cup stewed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 medium onion sliced
- 1 teaspoon caraway seed
- 1 cup beef stock
- 2 new potatoes cubed
- 1 red bell pepper cut into strips
- 2 large carrots cubed
- fresh parsley for garnish
- salt and black pepper to taste
Instructions
- Using a large skillet, stir-fry garlic and onions over medium-high heat for about 2-minutes or until aromatic.
- Add your beef to skillet and cook until browned. Stir occasionally, then transfer into your slow cooker.
- Add the tomato puree, beef stock, caraway seeds, and stewed tomatoes. Place the lid onto the slow cooker and cook the dish on high for 4 1⁄2 hours.
- Add the carrot, bell pepper, potatoes, during the last 2 hours of your cook time. Season with salt and pepper, to taste.
- Transfer your beef meal, into a serving bowl, and garnish with fresh parsley.
- Serve and Enjoy!