Description
Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or chilly winter days when you crave something hearty and satisfying.
Equipment
Slow Cooker
Ingredients
2cupslow-sodium beef broth
3 1/2tablespoonsflour or gluten-free flour
3tablespoonstomato paste
Kosher salt and black pepper
2 1/2poundsboneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
1 1/2cupsyukon gold potatoes, peeled and diced into 1 inch pieces
1 1/2cupscarrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
1cupchopped celery, from 3 ribs
1medium onion, cut into 1/2 inch pieces
2clovesgarlic, minced
4ounceswhite button mushrooms, quartered
3sprigs fresh thyme
2bay leaves
1/2cupfrozen peas, thawed
Instructions
Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
- Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
- Cover and cook low 8 hours, until the meat and vegetables are tender.
- Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Last Step:
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Notes
Makes about 8 cups.
Nutrition
Serving: 11/3 cups, Calories: 356kcal, Carbohydrates: 22.5g, Protein: 44g, Fat: 10.5g, Saturated Fat: 5g, Cholesterol: 124.5mg, Sodium: 410mg, Fiber: 3.5g, Sugar: 7g
