Beef Stew
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By Morgan Kromm
Beef Stew
10 steps
Prep:15minCook:8h
Beef stew is a comfort food classic that is easy to sneak vegetables into. If you trim the fat off of the beef, it can be healthy too! Crockpot recipes are great for any time of the year. Try this one out and let me know what you think! Great paired with a fresh salad and sourdough bread.
Calories: 341kcal | Carbohydrates: 23g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 358mg | Potassium: 1045mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6405IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 4mg
Updated at: Thu, 17 Aug 2023 03:57:50 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories394 kcal (20%)
Total Fat22.3 g (32%)
Carbs22.2 g (9%)
Sugars5.2 g (6%)
Protein25.3 g (51%)
Sodium405.7 mg (20%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsextra-virgin olive oil
2 poundsbeef chuck roast
cut into 1 to 1 1/2-inch cubes and fat trimmed
Kosher salt
black pepper
freshly ground, to taste
1 poundbaby potatoes
halved
4carrots
medium, peeled and cut into 1/2-inch thick pieces
1sweet onion
large, diced
3 clovesgarlic
minced, to taste
2 cupslow-sodium beef bone broth
1 cupvegetable juice
such as V8, can also be substituted for extra broth or tomato sauce
3 tablespoonstomato paste
1 tablespoonworcestershire sauce
1 sprigfresh thyme
/2 teaspoon
1 teaspoondried oregano
1 teaspoonsmoked paprika
1 teaspoonmustard seeds
2bay leaves
3 tablespoonsall-purpose flour
1 cupfrozen peas
thawed
2 tablespoonsfresh parsley leaves
chopped, for garnish
Instructions
Step 1
Warm olive oil in a large skillet over medium heat.
Step 2
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Step 3
Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.
Step 4
In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.
Step 5
Toss in 2 bay leaves and season with salt and pepper, to taste.
Step 6
Cover and cook on low heat for 7-8 hours.
Step 7
In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
Step 8
During the last 5 minutes, stir in the peas.
Step 9
Discard bay leaves and thyme sprig.
Step 10
Serve immediately in bowls, garnished with parsley, if desired.
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