|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||10%|
|*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.|
This is a simple beef stew for the slow cooker made with beef broth, potatoes and carrots, onions, and a variety of seasonings. This is a great fall or winter stew for any night of the week. Just set the crockpot and forget it!
If you have time, brown the beef in a skillet in a small amount of oil before you add it to the crockpot. Browning enhances the flavor and gives the beef color.
For a low-calorie version, try this Slow Cooker Low Calorie Beef Stew recipe.
- 10 small new potatoes (halved, unpeeled)
- 12 small whole pearl onions (peeled, fresh or frozen, thawed)
- 8 ounces baby carrots
- 1 red or green bell pepper (seeded, cut into 1-inch pieces)
- 1 1/2 pounds stew beef (cut into 1-inch cubes)
- 2 cups beef broth
- 1/2 teaspoon oregano (dried leaf)
- 1/4 teaspoon paprika
- 1 tablespoon parsley (fresh, chopped) or 1 teaspoon parsley (flakes, dried)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Place the halved potatoes, onions, and baby carrots in the slow cooker. Add bell pepper and beef.
In a small bowl combine the beef broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour the mixture over meat and vegetables.
Cover and cook the stew on low for 8 to 10 hours.
Turn pot on high. In a small bowl, dissolve the cornstarch in the water. Stir into cooked stew mixture. Cover and continue cooking the stew on high for 15 to 20 minutes or until thickened, stirring occasionally.