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 sliced carrots
- 1/2 cup chopped onions
- 1/4 to 1/2 cup sliced celery
- 1/2 to 1 cup sliced mushrooms
- 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.
More Beef Stew Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||6 g|