Ingredients:

  • 2 lbs beef stew meat
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large Yukon Gold potatoes, cubed
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 cups chopped cabbage
  • 6 cups low-sodium beef broth
  • 1 can (15 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup frozen peas and carrots mix
  • 1 cup frozen corn
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat in batches until a deep brown crust forms on all sides.
  2. Add the diced onions and garlic to the skillet during the final 2 minutes of searing until translucent and fragrant. Transfer the beef and aromatics into the crockpot.
  3. Combine the seared beef and aromatics with the cubed potatoes, carrots, celery, cabbage, beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
  4. Stir until the tomato paste is fully integrated into the broth. Secure the lid and set the slow cooker to High for 6 hours or Low for 8 hours.
  5. Thirty minutes before serving, stir in the frozen peas and carrots mix and frozen corn.
  6. Just before serving, stir in the fresh chopped parsley.