Taste of Home
Slow-Cooker Beef Stew
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 8 servings (2 quarts).
When there's a chill in the air, nothing beats this beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas
Ingredients
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1-1/2 pounds potatoes, peeled and cubed
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6 medium carrots, cut into 1-inch lengths
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1 medium onion, coarsely chopped
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3 celery ribs, coarsely chopped
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3 tablespoons all-purpose flour
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1-1/2 pounds beef stew meat, cut into 1-inch cubes
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3 tablespoons canola oil
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) beef broth
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1 teaspoon ground mustard
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon browning sauce, optional
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Minced fresh thyme, optional
Directions
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1.
Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
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2.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts
1 cup: 272 calories, 12g fat (3g saturated fat), 53mg cholesterol, 541mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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