Name: Slow cooker beef stew
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, cut into 1-inch pieces; 3/4 medium russet potato, peeled and cut into 1-inch chunks; 3/4 medium carrot, sliced into coins; 1 stalk celery, sliced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 2 cloves garlic, minced; 1 cup beef broth; 1 tbsp tomato paste; 1 1/2 tsp Worcestershire sauce; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

468 calories

Protein: 45g; 38% of calories
Carbs: 45g; 38% of calories
Fat: 13g; 24% of calories

Instructions

Prep 20 min · Cook 7 hr

Season the beef with half the salt and the pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef until browned on all sides, about 5 minutes, then transfer to a plate.
Place the potato chunks, carrot coins, sliced celery, and diced onion in the bottom of a 1.5-quart slow cooker. Place the seared beef on top of the vegetables.
In a bowl, whisk the beef broth with the tomato paste, half the Worcestershire sauce, the minced garlic, and the thyme. Pour this mixture into the slow cooker so the vegetables and beef are mostly submerged.
Cover and cook on low for 7 hours. Check the beef and vegetables; they should be fork-tender. Done when beef is tender, 160°F.
Stir the stew. To thicken the broth, mash the or the potato chunks against the side of the crock and stir them back in. Stir in the remaining salt and Worcestershire sauce. Ladle into a bowl and garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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