Description
A hearty and warm beef stew packed with protein, perfect for slow cooking.
Ingredients
Scale
- 2.5 lbs lean beef chuck roast, cut in cubes
- 3 tbsp whole wheat flour
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 3 Yukon gold potatoes, cubed
- 2 cups low-sodium beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 1 bay leaf
- Optional: 1 cup frozen peas
- Optional: 1/2 cup cooked quinoa or barley
Instructions
- Toss cubed beef with flour, salt, and pepper.
- Heat olive oil in a pan. Sear beef until browned on all sides.
- Put beef in the Crock Pot. Add onions, garlic, carrots, celery, and potatoes on top.
- Whisk beef broth, water, tomato paste, Worcestershire, paprika, thyme, and rosemary. Pour over the meat and veg.
- Add the bay leaf. Cover and cook on low for 8 hours or on high for 4โ5 hours.
- Add peas and cooked quinoa or barley in the final 30 minutes. Stir gently to mix.
- Remove the bay leaf. Taste and add salt and pepper if needed. Garnish with parsley and serve hot.
Notes
For best results, use low-salt broth and do not lift the lid while cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg