|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use vegetables on hand for this tasty slow-cooked beef stew. The condensed beef broth keeps it flavorful, and the wine adds a little zing. If you prefer not to use wine, more beef broth or water will work fine.
Feel free to omit the mushrooms and lima beans. The stew is quite versatile!
- 1 1/2 to 2 pounds stewing beef (cut in 1/2 to 1-inch cubes)
- 2 to 3 medium potatoes (cubed)
- 1 medium turnip (cubed)
- 1 cup carrots (sliced)
- 1/2 cup onion (sliced)
- 1/4 to 1/2 cup celery (sliced)
- 1/2 to 1 cup mushrooms (sliced)
- 1/2 cup butter beans or lima beans
- 1 can (10 1/2 ounces) condensed beef broth
- 1/4 cup red wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of thyme
- 3 tablespoons flour blended with 1/4 cup water
- Optional: 1/2 cups frozen mixed vegetables, corn, or peas
In a slow cooker, combine the beef, potatoes, turnip, carrots, onions, celery, mushrooms, butter beans, beef broth, wine, salt, and pepper.
Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours.
Add thyme and frozen mixed vegetables, corn, or peas, thawed if using.
Pour liquids into a medium saucepan and simmer to reduce slightly. If desired, skim off excess fat. Add the flour and water mixture and simmer until thickened.
Add the thickened liquids back to vegetables and continue cooking on low for 15 to 30 minutes.