Heat oil in skillet over medium-high heat. Brown meat, drain and transfer to a 5-to-6-quart slow cooker. Add broth, 3/4 cup water, potatoes, onion, carrots, parsnip, celery, mushrooms, tomato paste, garlic, salt, pepper, thyme, and bay leaves.
Recipe
Author
Hy-Vee Balance Magazine
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Description
This warming fall stew is packed with hearty vegetables and super-tender beef all thanks to one of our favorite gadgets: the slow cooker.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 ½ lbs. beef stew meat | ||
| 3 c. Hy-Vee no-salt-added beef broth | ||
| 1 c. water, divided | ||
| 1 ½ lbs. red potatoes, or Yukon gold potatoes, cut up | ||
| 1 c. Hy-Vee Short Cuts chopped onion | ||
| 4 medium carrots, peeled and cut into large chunks | ||
| 1 medium parsnip, peeled and cut into 1/2-inch cubes | ||
| ½ c. Hy-Vee Short Cuts chopped celery | ||
| 1 (1-oz.) pkg. dried shiitake mushrooms | ||
| 3 tbsp. Hy-Vee tomato paste | ||
| 4 clove(s) garlic, minced | ||
| 1 tsp. kosher salt | ||
| ¾ tsp. Hy-Vee ground black pepper | ||
| ½ tsp. Hy-Vee dried thyme | ||
| 2 Hy-Vee whole bay leaves | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| Fresh thyme, for garnish |
Things To Grab
- Skillet
- 5-to-6-quart slow cooker
- Small bowl
- Whisk
Directions
Cook on LOW heat for 8 to 10 hours or on HIGH heat for 5 to 6 hours.
Turn slow cooker on HIGH heat. Combine remaining 1/4 cup water and cornstarch in a small bowl; stir into stew mixture. Cover and cook 1 hour more or until stew is thickened. Discard bay leaves. Garnish with fresh thyme, if desired.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 75mg
- Sodium: 470mg
- Total Carbohydrates: 39g
- Protein: 29g
Daily Values
0%
Iron 30%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%