Slow Cooker Thick and Chunky Beef Stew
This beef stew offers rich, savory flavors and a warming, comforting finish! YUM.
Servings: 6 people
Calories: 275kcal
Ingredients
- 1 pound lean chuck beef cut into cubes
- 1/4 cup flour (non-grain based flour for Whole30 plan)
- 2 tablespoons extra virgin olive oil
- 2 celery stalks, cut into slices
- 3 carrots large, sliced into thick rounds
- 1/2 cup snap peas shelled
- 2 potatoes of any variety medium, peeled and cut into bite-sized pieces
- 1/2 cup red bell pepper diced
- 1 yellow onion medium, chopped
- 2 garlic cloves minced
- 1 bay leaf
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon black pepper divided
- 2 1/2 cups beef broth low-sodium
- 1/2 cup red wine optional beef broth
- 1/4 cup flat parsley chopped (optional for garnish)
- 2 tablespoons tomato paste (optional, but helps to thicken up the stew)
Instructions
- Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
- Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!
- Garnish with chopped parsley if desired.
Notes
Nutrition facts calculated using gold potatoes, red wine, and includes tomato paste.
Nutrition
Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 23g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 711mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6856IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg |
SmartPoints (Freestyle): 8