Slow-Cooker Beef Stew

Recipe

Soup, Chili & Stew
Slow-Cooker Beef Stew

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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    2 lbs.top round roast, cubed into bite-sized pieces
    6 clove(s)garlic, minced
    1medium onion, diced
    4 c.Hy-Vee beef broth
    ¼ c.Hy-Vee flour
    1(11.2 oz) bottle Guinness beer
    2 tbsp.Hy-Vee tomato paste
    1 tbsp.Hy-Vee thyme
    1 tbsp.Hy-Vee Worcestershire sauce
    2Hy-Vee bay leaves
    1 lbs.potatoes, cubed
    1 ½ c.Grimmway carrot chips
    1(8 oz) pkg mushrooms, quartered

    Directions

    1. In a large Dutch oven, heat oil; cook beef cubes until browned. Transfer to a large slow cooker. In same Dutch oven, sauté garlic and onion until browned. Add to slow cooker.
    2. Whisk together broth and flour; add to slow cooker. Stir in remaining ingredients. Cook on LOW for 10 hours or HIGH for 6 hours. Remove bay leaves before serving.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 35mg
    • Sodium: 370mg
    • Total Carbohydrates: 14g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 2%