Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 1 medium onion diced
- 3 cloves garlic minced
- 3 medium carrots diced
- 2 large Russet potatoes peeled and diced
- 2 ribs celery diced
- 14 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 12 ounces frozen green beans
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons beef bouillon granules
- 1 1/2 teaspoons Italian seasoning
- 1 cup frozen peas
- ¼ cup fresh chopped parsley
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Instructions
- Heat a large skillet over high heat. Add the oil to the skillet.
- Season the beef with the salt and pepper and then sear the meat, cooking in batches, until browned on all sides. Remove the beef to a crockpot.
- Add the onions to the skillet and cook for 5 minutes or until translucent. Add the garlic and cook 30 seconds more. Remove to the crockpot.
- Add all of the remaining ingredients aside from the peas and parsley to the crockpot and stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove the lid and stir in the peas and parsley. The peas will quickly warm up in the hot soup.
- Taste and add additional salt and pepper, if desired.
- Serve hot.
Tips & Notes:
To make this lower in carbs, swap the potatoes for turnips and reduce or omit the carrots and peas.
Leftovers will keep well in the fridge for up to 5 days or in the freezer for up to 3 months.
The beef bouillon is optional, but does help make for a richer, more savory broth.
Nutrition Information:
Calories: 282kcal (14%)| Carbohydrates: 32g (11%)| Protein: 25g (50%)| Fat: 7g (11%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Cholesterol: 53mg (18%)| Sodium: 1179mg (51%)| Potassium: 1245mg (36%)| Fiber: 6g (25%)| Sugar: 8g (9%)| Vitamin A: 4711IU (94%)| Vitamin C: 31mg (38%)| Calcium: 104mg (10%)| Iron: 5mg (28%)
