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.
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
|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
- 5-to-6-quart slow cooker
- Small bowl
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 75mg
- Sodium: 470mg
- Total Carbohydrates: 39g
- Protein: 29g