Slow Cooker/ Crock Pot Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12-14 oz. lean beef chuck, cut into chunks (stew meat)2 small yukon gold potatoes, cut into chunks2 carrots, peeled and sliced into 1/2-3/4 inch rounds1 stalk celery, large dice1 onion, cut into chunks1 cup frozen peas1/2 cup water or low-sodium beef broth2 cloves garlic1 bay leaf1 tsp. paprika or chili powder1 tsp. hamburger seasoning1 tbsp. flourSalt and pepper to taste.
Brown the beef chunks in a skillet; you don't have to cook them, just get some nice caramelization on the sides of the chunks.
Toss everything but the peas into your crock pot. Set the slow cooker to low and cook for 5-6 hours, or until the meat is tender and the vegetables fully cooked. Add the peas in the last 15-30 minutes of cooking.
If you want to make a gravy, pour out the broth from the crock pot, add enough beef broth to make 2/3 cup of total liquid, and whisk it together in a cold saucepan with a splash of red wine and 1 tbsp. of flour. Heat this over medium heat until it starts to bubble and thicken.
Pour the gravy over the finished stew and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Toss everything but the peas into your crock pot. Set the slow cooker to low and cook for 5-6 hours, or until the meat is tender and the vegetables fully cooked. Add the peas in the last 15-30 minutes of cooking.
If you want to make a gravy, pour out the broth from the crock pot, add enough beef broth to make 2/3 cup of total liquid, and whisk it together in a cold saucepan with a splash of red wine and 1 tbsp. of flour. Heat this over medium heat until it starts to bubble and thicken.
Pour the gravy over the finished stew and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 375.5
- Total Fat: 19.6 g
- Cholesterol: 87.8 mg
- Sodium: 442.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.6 g
- Protein: 30.4 g
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