Crock Pot Vegetable Beef Stew
Ingredients
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2 pounds of stew beef
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2 tablespoons extra virgin olive oil
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1 tablespoon kosher salt
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1 teaspoon black pepper
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3 quarts beef broth
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2 beef bouillons
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16 ounces whole tomatoes, with juices
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2-16 ounces bag frozen vegetables
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16 ounces pearl onions
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2-14 ounces can corn kernels, drained
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1 tablespoon fresh rosemary, chopped finely
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2 springs fresh thyme
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2 cloves garlic, chopped
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2 cups elbow macaroni, cooked
Directions
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In a large skillet, heat olive oil. Season stew beef with salt and black pepper.
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Brown stew beef in skillet, making sure to cook all sides; place beef on plate and set aside.
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Pour beef broth and beef bouillons to crock pot. Add cooked beef to crock pot.
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Add tomatoes, rosemary, thyme and garlic to crock pot; stir to combine.
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Cover the crock pot and set temperature to LOW setting, 7 hours.
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After 5 hours of cooking, add the frozen vegetables, onions and corn; stir to combine. Return lid and continue cooking.
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The last hour of cooking, add the cooked macaroni; stir to combine.
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Turn temperature to WARM until ready to serve.
