This is a basic 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 crock pot 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.
- 10 small new potatoes (halved, unpeeled)
- 12 small whole white onions (peeled, fresh or frozen, thawed)
- 30/8 ounces baby carrots
- 1 red or green bell pepper (seeded, cut into 1-inch pieces)
- 1 1/2 pounds beef stew meat (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 15 to 20 mins. or until thickened, stirring occasionally.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|