A deep-flavored, slow-simmered beef stew is the essence of comfort food. My crock pot technique makes this cozy meal manageable even when the cook has a hectic schedule.
Ingredients
- 3 pounds boneless beef chuck, trimmed and cut into 1½ inch cubes
- ¼ cup flour
- ¼ cup canola oil
- 0.33 cup tomato paste
- 1 large onion, chopped
- 5 large potatoes, peeled and cut into 1-inch cubes
- 2 cups sliced carrots (1-inch slices) or 1 pound peeled baby carrots
- 3 cups beef broth, (fat-free, lower-sodium)
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried thyme (fresh is even better)
- 2 bay leaves
- 1 cup frozen peas, thawed
How to Make It
- Coat the beef cubes with flour. Pour the oil into a large skillet and place over medium-high heat. Add the beef and brown on all sides, in batches if necessary.
- Transfer the beef to a crock pot. Add the onion, potatoes, carrots, beef broth, salt, pepper, thyme, bay leaves, and tomato paste (everything but the peas).
- Cover the crock pot and cook on high heat for 4 to 6 hours (or on low for 8 hours).
- Stir the peas into the stew and heat through. Discard the bay leaves and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 386 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Trans Fat 0.0 g |
Cholesterol 59 mg 20% |
Sodium 536 mg 9% |
carbohydrates 37 g 28% |
Dietary Fiber 5 g 13% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |