Slow Cooker Classic Beef Stew

Author: Canadian Living

This is so tasty that you'll want to rely on it again and again. The dried mushrooms add tons of flavour, and you can choose whichever variety you like best.

  • Portion size 10 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 3 lbs boneless beef blade pot roast
  • 3 lbs boneless beef cross rib pot roast
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 potatoes peeled and cubed
  • 2 carrots chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 pkg (14 g each) mixed dried mushrooms
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 2 1/2 cups sodium-reduced beef broth
  • 1/2 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup all-purpose flour

Method

Trim fat from roast; cut into 1-1/2-inch (4 cm) cubes. Sprinkle with salt and pepper. Place in slow cooker. Add potatoes, carrots, onion, garlic, mushrooms, thyme and bay leaf.

Whisk together beef broth, wine, tomato paste and Worcestershire sauce; stir into slow cooker.

Cover and cook on low until beef is tender, about 8 hours. Skim off fat.

Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Discard bay leaf and thyme sprigs.

Nutritional facts Per each of 10 servings: about

  • Fibre 2 g
  • Sodium 438 mg
  • Protein 29 g
  • Calories 307.0
  • Total fat 13 g
  • Potassium 676 mg
  • Cholesterol 79 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Classic Beef Stew

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