Crockpot Beef Stew
Crockpot Beef Stew- A comforting slow-cooked healthy dish filled with tender pieces of beef and loaded with vegetables and a hearty broth. Let the slow-cooker do the work...only a few minutes of prep-time.
Servings: 6 -8 servings
- 2 tsp olive oil
- 2 lbs. beef stew meat trimmed and cut into bite sized pieces
- 4 cups beef broth
- 1 small onion diced
- 3 large carrots peeled and sliced
- 2 ribs celery sliced
- 2-3 cloves garlic minced
- 3 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 Tbsp smoked paprika
- 1 tsp dried oregano or dried parsley
- 1 tsp cumin
- 10 small baby potatoes red or white cut in half (about 2 cups)
- salt and pepper to taste
- ¼ cup flour or arrowroot starch
- 1 cup frozen peas or green beans
- 1 cup frozen corn
- Fresh parsley for garnish (optional)
Heat olive oil in a large skillet over medium-high heat. Add beef to skillet (working in batches if necessary) and sear on both sides (2-3 minutes each side). Meat will not be cooked through. Transfer beef to the slow cooker ( 5 or 6 qt. ).
Add the following to the slow cooker; beef broth, onion, carrots, celery, garlic, tomato paste, Worcestershire sauce, paprika, oregano, cumin, potatoes, salt and pepper. Cover and cook on low for 6-8 hours on low or 4-6 hours on high until beef and vegetables are tender.
About 30 minutes prior to serving, whisk the flour with 1/4 cup water in a small bowl. Stir mixture into slow cooker and mix with stew (this will help to thicken up the stew). Add frozen peas and corn. continue cooking for 30 minutes. Serve and garnish with parsley if desired.
Serving: 1serving | Calories: 266kcal | Carbohydrates: 20.7g | Protein: 26.7g | Fat: 8.6g | Saturated Fat: 2.9g | Cholesterol: 73.7mg | Sodium: 451.5mg | Fiber: 3.5g | Sugar: 5.1g