Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
1/4 cup flour1 Tbsp Olive oil2 lbs round beef steak/roast (cubed, fat removed)2 cups Onions (diced)4 cloves Garlic (minced)3 cups Rutabaga (cubed)6 cups Potato (peeled/large cube)4 cups Carrots (sliced or sticks)2 cups Peas (frozen)1 can Cream of Mushroom Soup (low fat)4 cups Beef Broth (low sodium)1/2 tsp Salt1/2 tsp Black Pepper1/2 tsp Dried Rosemary1/2 tsp Dried Thyme
1- Mix flour with salt and pepper then stir in beef cubes; mix to coat beef thoroughly.
2 - Heat oil in fry pan, in batches brown beef cubes and put into slow cooker.
3 - In same pan saute onions and garlic to soften then add to slow cooker.
4 - Put potatoes, rutabaga, carrots into slow cooker.
5 - In same pan add mushroom soup, rosemary, thyme and beef broth, stir to mix and scrap up any bits off bottom of pan then add to slow cooker.
6- Put lid on slow cooker and set to low for 8 hours.
* Note: you are not adding the frozen peas at this point.
7 - About 30 minutes before finished add frozen peas and stir. Taste for seasoning and adjust if needed. Recover. *Note: if the stew is not as thick as you like it, you can add a cornstarch slurry with peas to thicken a bit more. (1 Tbsp cornstarch + 2 Tbsp cool water)
8 - After 30 minutes, ENJOY!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
2 - Heat oil in fry pan, in batches brown beef cubes and put into slow cooker.
3 - In same pan saute onions and garlic to soften then add to slow cooker.
4 - Put potatoes, rutabaga, carrots into slow cooker.
5 - In same pan add mushroom soup, rosemary, thyme and beef broth, stir to mix and scrap up any bits off bottom of pan then add to slow cooker.
6- Put lid on slow cooker and set to low for 8 hours.
* Note: you are not adding the frozen peas at this point.
7 - About 30 minutes before finished add frozen peas and stir. Taste for seasoning and adjust if needed. Recover. *Note: if the stew is not as thick as you like it, you can add a cornstarch slurry with peas to thicken a bit more. (1 Tbsp cornstarch + 2 Tbsp cool water)
8 - After 30 minutes, ENJOY!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 2.8 g
- Cholesterol: 26.0 mg
- Sodium: 257.0 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.9 g
- Protein: 13.1 g
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