Hearty Beef and Chicken Stew with Tomatoes and Herbs

Tips and Shortcuts
Pre-cut Vegetables: Save time by using pre-cut vegetables from the store.
Slow Cooker Option: After searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Thickening the Stew: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 15 minutes of cooking.
Recipe Swaps and Variations
Vegetarian Option: Omit the beef and chicken and add more vegetables such as mushrooms, zucchini, and bell peppers. Use vegetable broth instead of beef broth.
Different Herbs: Experiment with different herbs like basil, sage, or marjoram to customize the flavor.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a pot over medium heat until heated through.