Ingredients:

  • 1 pound (450g) beef stew meat, cut into 1-inch cubes
  • 4 cups (960ml) beef broth, low sodium
  • 2 medium carrots, diced
  • 2 medium potatoes, diced (about 2 cups or 300g)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for browning)
  • Optional: 1 tablespoon Worcestershire sauce for a deeper flavour

Instructions:

  1. Dice the vegetables and chop the beef.
  2. Heat olive oil in a skillet over medium-high heat. Add beef cubes and cook until browned on all sides (about 4-5 minutes).
  3. Transfer the browned beef to the crock pot. Add diced carrots, potatoes, peas, green beans, chopped onion, minced garlic, thyme, rosemary, and Worcestershire sauce if using.
  4. Add beef broth to the mixture. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and vegetables are cooked through.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.