Name: Slow cooker beef stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, cut into 1-inch pieces; 6 oz Yukon Gold potato, diced into 1-inch pieces; 1 medium carrot, sliced into half-moons; 1 stalk celery, sliced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 3/4 tsp tomato paste; 1 cup beef broth; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 3/4 tsp Worcestershire sauce; 1 1/2 tsp cornstarch; 1 tbsp water

Nutrition

Per serving

460 calories

Protein: 47g; 40% of calories
Carbs: 48g; 42% of calories
Fat: 9g; 18% of calories

Instructions

Prep 20 min · Cook 8 hr

In a small slow cooker, layer the potatoes and carrots on the bottom, followed by the celery, onion, and garlic. Place the beef on top.
In a small bowl, whisk the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Pour the mixture over the beef and vegetables, making sure the food is mostly submerged.
Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft. Done when tender and pulls apart easily, 160°F.
Whisk the cornstarch and water together in a small cup. Stir the slurry into the stew and turn the cooker to high. Cook uncovered for 15 minutes, stirring once, until the broth thickens enough to coat a spoon.

Nutrition

Ingredients

Instructions

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