Ingredients
2 lbs beef chuck (cut into 1-inch cubes)
4 medium potatoes (peeled and cubed)
3 large carrots (sliced)
1 medium onion (diced)
4 cloves garlic (minced)
4 cups halal beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1½ tsp black pepper
Instructions
Pat beef dry and season with ½ tsp salt and pepper. Brown in a skillet over medium-high heat. Drain drippings.
Place beef, potatoes, carrots, onion, garlic, tomato paste, thyme, rosemary, and remaining salt and pepper in the slow cooker.
Pour in beef broth and stir to combine.
Cover and cook on low for 8 hours or until beef is tender.
Let rest for 10 minutes before serving.
Notes
Use halal-certified beef and vegetable broth
Choose Yukon Gold or red potatoes for best results
Avoid over-cooking potatoes to prevent mushiness
- Prep Time: 25
- Cook Time: 480
- Category: Lean Chicken
- Method: Slow Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg