Description
This hearty, comforting beef stew is the perfect slow cooker meal for fall and winter. Tender chunks of beef, carrots, potatoes, and mushrooms simmer in a rich, flavorful broth. Let your Crockpot do the work for a stress-free dinner
Ingredients
Scale
- 2 cups low-sodium beef broth
- 3 1/2 tablespoons flour (or gluten-free flour)
- 3 tablespoons tomato paste
- Kosher salt and black pepper, to taste
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes (start with 3 lbs before trimming)
- 1 1/2 cups Yukon gold potatoes, peeled and diced (1-inch pieces)
- 1 1/2 cups carrots, sliced (1/2-inch thick)
- 1 cup chopped celery (about 3 ribs)
- 1 medium onion, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
Instructions
- Prepare the broth: In a slow cooker, whisk together beef broth, flour, tomato paste, salt, and pepper until smooth.
- Add ingredients: Stir in beef, potatoes, carrots, celery, onion, garlic, mushrooms, thyme, and bay leaves.
- Cook:
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until beef is tender.
- Final touch: In the last 30 minutes, stir in thawed peas. Remove bay leaves and thyme sprigs before serving.
Nutrition
- Serving Size: 1⅓ cups
- Calories: 356 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 520 mg
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22.5 g
- Fiber: 3.5g
- Protein: 44g
- Cholesterol: 120mg