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Best Crockpot Beef Stew


  • Author: Michelle Burns
  • Yield: 6 1 1/2 cup servings 1x

Ingredients

Scale
  • 2 pounds beef stew meat (in bite-sized pieces)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 medium onion, finely chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 oz tomato paste
  • 32 oz veggie broth or water with red miso
  • 2 tbs Worcestershire sauce
  • 2 cups carrots, cut into bite-sized pieces
  • 3 ups potatoes, cut into bite-sized pieces
  • 1 tbs fresh parsley
  • 1 tsp oregano, dried or 1 Tbs fresh oregano
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup flour (gluten-free if desired)
  • 1/4 cup water
  • 1 tbs oil

Instructions

  • Heat oil in a medium skillet on medium-high heat.
  • Add the meat, salt, and pepper and sear the meat until beginning to brown.
  • Remove the meat to the crockpot and add the celery, carrots, onion, potatoes, garlic, parsley, oregano, Worcestershire sauce, broth, and tomato paste.
  • Cook on low for about 10 hours or on high for 6-7 hours.
  • About 30 minutes before serving, mix the flour and water together in a small dish and pour into the crockpot.
  • Mix until well combined.
  • Add the frozen peas and corn.
  • Continue cooking on high for 30 minutes.

Notes

Source:  Family Fresh Meals

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 460
  • Fat: 8.64 g
  • Carbohydrates: 57.72 g
  • Protein: 37.4 g
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