Description
This Slow Cooker Cowboy Stew, also known as Cowboy Supper, is a hearty and comforting meal. It is perfect for a busy day, offering a delicious and easy-to-prepare dish that tastes like it cooked all day.
Ingredients
Scale
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas (optional)
- 1 cup frozen corn (optional)
Instructions
- Place the beef cubes, chopped onion, sliced carrots, and sliced celery into the slow cooker.
- In a separate bowl, whisk together the beef broth, diced tomatoes, tomato paste, minced garlic, dried thyme, dried rosemary, salt, and pepper.
- Pour the liquid mixture over the ingredients in the slow cooker. Add the bay leaf.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
- If using, stir in the frozen peas and corn during the last 30 minutes of cooking.
- Remove the bay leaf before serving.
- Serve hot and enjoy.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
- This stew freezes well. Store in an airtight container for up to 3 months.
- Serve with crusty bread or cornbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg