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Choosing the right ingredients is key for a great stew. Here’s what you need: - 2 lbs beef stew meat, cut into 1-inch cubes - 4 medium potatoes, diced - 3 carrots, sliced - 1 zucchini, sliced - 1 yellow bell pepper, diced - 1 cup green beans, trimmed and cut into 2-inch pieces - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups low-sodium beef broth - 1 tablespoon tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil Each ingredient plays a role in making the stew tasty. The beef gives it a hearty base. I like to use stew meat because it gets tender and juicy after cooking. The potatoes and carrots add comfort and sweetness. Zucchini and bell pepper bring freshness and color. Green beans add a crunch. Onion and garlic create a strong flavor base. They build up the dish and make it smell amazing. The broth is the heart of this stew. Low-sodium beef broth keeps it savory without being too salty. Tomato paste and Worcestershire sauce add rich umami flavors. Dried thyme and oregano round out the taste with herb notes. Make sure to season with salt and pepper. Taste as you go to get just the right balance. Fresh parsley can be a lovely touch when serving. It brightens up the dish and makes it look nice. Gather these ingredients, and you’re ready to create a delicious meal! Conclusion Error: Connection error.

Crockpot Summer Beef Stew

Indulge in a delicious Hearty Crockpot Summer Beef Stew that’s perfect for warm days! This easy recipe combines tender beef, fresh veggies, and savory herbs for a comforting meal you'll love. With minimal prep and a rich flavor developed while cooking, just set it and forget it. Ready in 4 hours on high, this stew is a family favorite. Click through to explore the full recipe and discover how to make your summer dinners unforgettable!
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Ingredients
  

2 lbs beef stew meat, cut into 1-inch cubes

4 medium potatoes, diced

3 carrots, sliced

1 zucchini, sliced

1 yellow bell pepper, diced

1 cup green beans, trimmed and cut into 2-inch pieces

1 medium onion, chopped

3 cloves garlic, minced

4 cups low-sodium beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Heat olive oil in a skillet over medium-high heat. Add the beef cubes and sear until browned on all sides (about 5-7 minutes). This step adds depth of flavor to the stew.

    Transfer the browned beef to the crockpot. Add the chopped onion and garlic, stirring to combine.

      Layer the diced potatoes, sliced carrots, zucchini, bell pepper, and green beans on top of the beef.

        In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, oregano, salt, and pepper. Pour this mixture over the chopped vegetables and beef in the crockpot.

          Stir everything gently to ensure the seasonings are well distributed throughout.

            Cover the crockpot with the lid and set it to cook on low for 8 hours or on high for 4 hours, until the beef is tender.

              Once cooking is complete, taste and adjust seasoning if necessary. For a thicker stew, use a whisk to incorporate a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and cook for an additional 30 minutes on high, uncovered.

                Prep Time, Total Time, Servings: 15 minutes | 8 hours (low) or 4 hours (high) | Serves 6

                  - Presentation Tips: Serve in a rustic bowl garnished with fresh parsley. Pair with warm crusty bread for dipping.