Slow Cooker Vegetable Beef Stew

• 1 ½ lbs stew beef, trimmed
• 1 tbsp olive oil
• 4 cups low-sodium beef broth
• 2 cups water
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup frozen green beans

Heat olive oil in a skillet over medium-high heat and sear the stew beef on all sides until browned. Transfer the beef to a slow cooker.

Add beef broth, water, carrots, celery, potatoes, onion, garlic, thyme, rosemary, garlic powder, onion powder, salt, and black pepper. Stir gently to combine.

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and vegetables are soft. During the last 30 minutes of cooking, stir in the green beans.

Taste and adjust seasoning if needed before serving warm.