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Slow Cooker Vegetable Beef Stew

Slow Cooker Vegetable Beef Stew
Slow Cooker Vegetable Beef Stew

Serves: 8

Prep Time: 20 minutes

Slow Cook: 9 hours 15 minutes

  • 3 Tbsp. vegetable oil
  • 2-½ lbs. Top Round London Broil, cut into 1-inch pieces
  • 14.5-oz. can diced tomatoes
  • 1 32-oz. container 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 Tbsp. chopped fresh parsley plus sprigs for garnish (optional)
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. chopped fresh thyme
  • ½ cup water
  • ¼ cup plus 2 Tbsp. cornstarch
  • 2 tsp. kosher salt
  • ¼ tsp. ground black pepper

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 5-6-quart slow cooker.

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

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.

Nutrition Information:
Calories 365, Fat 11g, Saturated 3g, Cholesterol 74mg, Sodium 589mg, Carbohydrates 27g, Fiber 4g, Sugars 4g, Protein 33g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.