Beef Stew with Root Vegetables and Mushrooms (Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef Prepping:1½ lbs. beef stew meat, fat trimmed, cut into 3/4 inch pieces2 tsp Kosher salt2 teaspoons olive oil1/8 cup red cooking wine or red wine vinegar1 tablespoon flour1 cup beef stock2 cloves garlic, dicedVegetables and Spices: 1 teaspoon black pepper1 bay leaf1 teaspoon smoked paprika1 medium white or yellow onion, sliced into 1/4 inch strips 4 medium carrots, peeled and sliced (about 7 oz.)2 small white turnips, peeled and diced (about 6 oz.)2 small potatoes, peeled and diced (about 8 oz.)3 stalks of celery, no leaves, sliced1 large green bell pepper, sliced1 large red bell pepper, sliced 2 cups baby portabella mushrooms slices, cleaned and halved (8 ounces)
1. Season stew meat with the Kosher salt and let it rest for 5 minutes.
2. Heat a seasoned Dutch oven or seasoned iron frying pan or stainless steel pan to high heat with 2 teaspoons of olive oil. Add meat. Sear the meat until no longer pink. About 3 minutes.
3. Add the diced garlic and cook another minute. Add the wine and scrape the bottom of the pan to remove any stuck-on bits.
4. Stir in the flour and keep stirring for about two minutes.
5. Pour in the stock, bring to a boil, and cook for another two minutes. Remove from heat and pour into a slow cooker.
6. Layer the remaining ingredients over the beef. Cover and cook on high for 3½-4 hours, until the meat is fork-tender and the vegetables are cooked.
Serve immediately.
Serving Size: Makes 6-2 cup servings
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
2. Heat a seasoned Dutch oven or seasoned iron frying pan or stainless steel pan to high heat with 2 teaspoons of olive oil. Add meat. Sear the meat until no longer pink. About 3 minutes.
3. Add the diced garlic and cook another minute. Add the wine and scrape the bottom of the pan to remove any stuck-on bits.
4. Stir in the flour and keep stirring for about two minutes.
5. Pour in the stock, bring to a boil, and cook for another two minutes. Remove from heat and pour into a slow cooker.
6. Layer the remaining ingredients over the beef. Cover and cook on high for 3½-4 hours, until the meat is fork-tender and the vegetables are cooked.
Serve immediately.
Serving Size: Makes 6-2 cup servings
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 453.7
- Total Fat: 24.8 g
- Cholesterol: 104.0 mg
- Sodium: 1,248.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.8 g
- Protein: 35.9 g
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