Ingredients
- 2 teaspoons vegetable oil
- 1 pound beef stew meat cubed
- 3 medium carrots diced
- 2 celery stalks diced
- 1 medium onion diced
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 4 1/2 cups low-sodium beef broth
- 3 large potatoes peeled and diced
- 1 can (14 ounces) diced tomatoes
- 3/4 cup chopped green beans fresh or frozen
- 3/4 cup tomato sauce
- 3/4 cup frozen corn
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a skillet over high heat, heat oil and brown the beef cubes on all sides. Transfer to the Crock-Pot. In the same skillet, sauté carrots, celery, and onion until softened.
- Add garlic, dried oregano, dried parsley, and dried thyme and cook for another minute or so.
- Add the sautéed vegetables, Worcestershire sauce, beef broth, potatoes, tomatoes, green beans, tomato sauce, corn, and bay leaves to the Crock-Pot. Season with salt and pepper.
- Cover and cook on low for 8 hours until beef and vegetables are tender. Adjust seasonings as needed, remove bay leaves, and serve.
