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
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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.
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.