Slow Cooker Beef and Potato Stew
This hearty and comforting beef and potato stew is the ultimate cold-weather meal. Made in the slow cooker with tender chunks of beef, vegetables, and a rich broth, it’s finished with melty cheddar cheese for a cozy, satisfying dinner.
INGREDIENTS:
2 pounds beef stew meat cubed
3 large potatoes peeled and diced
4 carrots sliced
1 large onion chopped
4 cloves garlic minced
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese
Fresh parsley chopped, for garnish
DIRECTIONS:
In a slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
In a separate bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on low for 8–10 hours, or until the beef is tender and the potatoes are cooked through.
About 15 minutes before serving, sprinkle the shredded cheddar cheese on top and allow it to melt.
Serve hot, garnished with fresh parsley.