Beef Stew
This hearty classic is an easy weeknight winner with the help of a slow cooker!
Recipe - Downers Grove, IL
Beef Stew
0
Servings8
0Calories278
Ingredients
2 lb. beef stew meat
2 stalks celery, sliced
1½ cups baby cut carrots
1 medium yellow onion, peeled and chopped
1 medium sweet potato, peeled and chopped into 3/4 -inch cubes
1 medium parsnip, peeled and chopped into ¾ -inch cubes
1 medium turnip, peeled and chopped
2 (6 oz.) cans tomato paste
1 cup dry red wine, such as Pinot Noir or Syrah
4 cloves garlic, minced
2 Tbsp. Fresh Thyme Worcestershire sauce
1 Tbsp. red wine vinegar
1 tsp. Fresh Thyme dried thyme leaves
1 tsp. Fresh Thyme dried parsley flakes
½ tsp. freshly cracked black pepper, plus more for garnish
1 (32 oz.) carton Fresh Thyme beef broth
Fresh Thyme fresh thyme leaves, for garnish
Directions
- In a 5- to 6-qt. slow cooker, layer beef, celery, carrots, onion, sweet potato, parsnip, and turnip.
- In a large bowl, combine tomato paste, red wine, garlic, Worcestershire sauce, vinegar, dried thyme leaves, dried parsley flakes, and ½ tsp. pepper.
- Gradually whisk in broth. Pour over beef mixture in slow cooker. Cover and cook on low for 6 to 8 hours or until meat and vegetables are tender. Garnish with fresh thyme leaves and season with more black pepper, if desired.
Nutritional Information
Each serving contains: 278 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 73 mg cholesterol, 407 mg sodium, 22 g carbohydrates, 4 g fiber, 10 g sugar, 32 g protein. Daily values: 137% vitamin A, 21% vitamin C, 6% calcium, 25% iron.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings
278
Calories
Directions
- In a 5- to 6-qt. slow cooker, layer beef, celery, carrots, onion, sweet potato, parsnip, and turnip.
- In a large bowl, combine tomato paste, red wine, garlic, Worcestershire sauce, vinegar, dried thyme leaves, dried parsley flakes, and ½ tsp. pepper.
- Gradually whisk in broth. Pour over beef mixture in slow cooker. Cover and cook on low for 6 to 8 hours or until meat and vegetables are tender. Garnish with fresh thyme leaves and season with more black pepper, if desired.
