Slow Cooker Vegetable Beef StewdownloadEmail This Post

Slow Cooker Vegetable Beef Stew

Prep: 20 minutes
Slow Cook: 9 hours 15 minutes • Serves: 8

3 tablespoons vegetable oil
2-1/2 pounds top round London broil, cut into 1-inch pieces
1 can (14.5 ounces) diced tomatoes
1 container (32 ounces) less-sodium beef broth
4 medium carrots, chopped
4 medium celery ribs, chopped
3 garlic cloves, minced
3 medium Idaho potatoes, cut into 1-inch pieces
1 bay leaf
1 large white onion, chopped
1 cup dry red wine
2 tablespoons chopped fresh parsley plus sprigs for garnish (optional)
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme
1/2 cup water
1/4 cup plus 2 tablespoons cornstarch
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook 5 minutes or until beef is browned, stirring occasionally; transfer to 5- to 6-quart slow cooker.

2.Add tomatoes with their juice, broth, carrots, celery, garlic, potatoes, bay leaf, onion, wine, parsley, Worcestershire and thyme. Cover and cook on low 9 to 10 hours or until beef and potatoes are tender.

3.In medium bowl, whisk water and cornstarch; stir into slow cooker. Increase heat to high; cover and cook 15 minutes or until thickened. Remove and discard bay leaf; stir in salt and pepper. Serve garnished with parsley sprigs, if desired.


Approximate nutritional values per serving:
365 Calories, 11g Fat (3g Saturated), 74mg Cholesterol,
589mg Sodium, 27g Carbohydrates, 4g Fiber, 33g Protein