Beef Stew

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

Good

% Daily Values based on a 2,000 calorie diet

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.