Beef Stew with Root Vegetables and Mushrooms (Slow Cooker)

Beef Stew with Root Vegetables and Mushrooms (Slow Cooker)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Beef Stew with Root Vegetables and Mushrooms (Slow Cooker) calories by ingredient


Introduction

I had a bunch of vegetables that I wanted to consume, so this beef stew was the result. I divided it up into 6 two cup servings, but if you're watching calories, try only one cup along with a slice of bread. I was very pleased with how this came out! I had a bunch of vegetables that I wanted to consume, so this beef stew was the result. I divided it up into 6 two cup servings, but if you're watching calories, try only one cup along with a slice of bread. I was very pleased with how this came out!
Number of Servings: 6

Ingredients

    Beef Prepping:
    1½ lbs. beef stew meat, fat trimmed, cut into 3/4 inch pieces
    2 tsp Kosher salt
    2 teaspoons olive oil
    1/8 cup red cooking wine or red wine vinegar
    1 tablespoon flour
    1 cup beef stock
    2 cloves garlic, diced

    Vegetables and Spices:
    1 teaspoon black pepper
    1 bay leaf
    1 teaspoon smoked paprika
    1 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, sliced
    1 large green bell pepper, sliced
    1 large red bell pepper, sliced
    2 cups baby portabella mushrooms slices, cleaned and halved (8 ounces)

Tips

If you like extra garlic, add two more cloves. I like my stews spicy, but my wife doesn't. After cooking I added some Chalula hot sauce. Yummy.


Directions

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.