Try this Slow Cooker Hearty Beef Stew recipe, or contribute your own.
Suggest a better descriptionHeat 2 tbsp oil in a 12-inch skillet over medium high heat until shimmering. Add onions, tomato paste, garic and thyme and cook until onions are softened and lightly browned, 8 – 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
Stir in beef broth, soy sauce and bay leaves. Season beef with salt and pepper and nestle into slow cooker. Toss potatoes and carrots with remaining tbsp oil, season with salt and pepper and wrap in foil packet.*** Lay foil packet on top of stew. Cover and cook until beef in tender, 9 – 11 hours on low, or 5 – 7 hours on high.
Transfer foil packet to plate. Let stew settle for 5 minutes, then remove fat using large spoon. Discard bay leaves.
Carefully open foil packet and stir vegetables with and accumulated juices into stew. Stir in peas and let sit until heated through, about 5 minutes (adjust stew consistancy with additional broth, if needed). Season with salt and pepper and serve.
—NOTES—
* Really try to use low sodium broths and soy sauce in this recipe, or your final product may turn out a little too salty.
** The original recipe states to use a beef chuck roast. I could not find this at my grocery store so used a top sirloin beef roast that was on sale instead. I would suggest you use any type of roast you can find and not worry about spending too much money on it, as it will become very tender in the slow cooker anyways.
*** The foil packet ensures that the vegetables become cooked and tender, but not mushy after being in the slow cooker for so long. Simply lay a large piece of foil paper out and pile the vegetables to one side. Fold the foil paper over the vegetables and then fold the edges up before placing in the slow cooker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (888g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1229 | ||
Calories from Fat: 660 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.3g | 98 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 324.5mg | 100 % | |
Sodium 559.2mg | 19 % | |
Potassium 2808.4mg | 74 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 36.2g | ||
Protein 95.9g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1229
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