Steak San Marlo Crock Pot Stew
Warm your home with the comforting aroma and rich flavors of Steak San Marlo Crock Pot Stew, a hearty and wholesome slow-cooked meal perfect for chilly evenings. This recipe combines tender, seared beef cubes with a medley of fresh vegetables like carrots, potatoes, and celery, all simmering in a savory tomato and beef broth infused with robust herbs like thyme, oregano, and a touch of garlic. The crock pot does all the heavy lifting, transforming simple ingredients into a melt-in-your-mouth masterpiece over six low-and-slow hours. Topped with a sprinkle of fresh parsley, this satisfying stew is ideal for cozy family dinners or make-ahead meals that guarantee smiles with every spoonful. Keywords: Steak San Marlo, crock pot stew, slow cooker recipes, hearty beef stew, comfort food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef stew meat or steak (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion (diced)
- 3 garlic cloves (minced)
- 3 medium carrots (peeled and sliced into coins)
- 4 medium gold potatoes (diced into 1-inch pieces)
- 2 celery stalks (sliced)
- 14 ounces diced tomatoes (canned, with juices)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef cubes with salt and black pepper. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned meat to the crock pot.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Transfer the sautéed onions and garlic to the crock pot.
Layer the carrots, potatoes, and celery on top of the beef in the crock pot.
In a mixing bowl, combine the canned diced tomatoes (with juices), beef broth, tomato paste, dried thyme, dried oregano, and the bay leaf. Stir well and pour the mixture over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
Once cooked, remove the bay leaf and taste the stew. Adjust salt and pepper as needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 7319 mg | 318% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 38.0 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 7118 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
