Description
A thread of comfort-food nostalgia runs through this savory and warming Slow Cooker Beef Stew Recipe. 10 minutes of kitchen prep is all this satisfying beef stew recipe requires!
Ingredients
Scale
- 3/4 pound grass-fed beef (chopped bite size)
- 1 large potato (peeled and chopped bite size)
- 1 large carrot (peeled and chopped bite size)
- 2 stalk celery (chopped bite size)
- 1 cup button mushrooms (cut in half)
- 1 medium onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 1/2 cup frozen peas (thawed)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 ancho chile (optional)
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup beef broth
- salt and pepper to taste
- 1 tablespoon flour
Instructions
- Put all the ingredients – EXCEPT FOR THE FLOUR – in a multi cooker or slow cooker.
- Cook for 3 hours for multi cooker and 4 hours on high for slow cooker.
- When there is an hour left to cook, extract ¼ cup of broth from the multi cooker or slow cooker. Whisk flour with broth and add mixture to stew. Stir well. Cook for another hour and serve.
Notes
This Slow Cooker Beef Stew Recipe is:
High in iron
High in niacin
High in phosphorus
High in selenium
High in vitamin A
Very high in vitamin B6
Very high in vitamin B12
High in vitamin C
High in zinc
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 8.1 g
- Sodium: 358.1 mg
- Fat: 4.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 40.1 g
- Fiber: 7.4 g
- Protein: 32.6 g
- Cholesterol: 63.1 mg
