Slow Cooker Beef Stew
Ingredients
The beef
-
2
pounds
stew beef, cut into small chunks
The cooking base
-
¼
cup
canola oil
-
1
medium
onion, diced
-
½
teaspoon
minced ginger
-
1
tablespoon
minced garlic
-
2
bay leaves
-
2
tablespoons
tomato paste
-
1
teaspoon
bouillon powder, beef, chicken, or vegetable (optional)
-
1
tablespoon
fresh thyme
-
1
teaspoon
smoked paprika
-
2
cups
broth or water
The vegetables
-
2-3
green onions, diced
-
1-2
pounds
potatoes, cut into large chunks
-
2-3
large
carrots, cut into large chunks
-
8-10
ounces
mushrooms
-
1
cup
peas
-
salt and pepper
to taste
-
2-3
tablespoons
fresh parsley (optional for garnish)
Instructions
- Season the stew beef with salt and pepper.
- Heat the oil in a Dutch oven over medium heat and brown the beef, cooking in batches if necessary.
- Add onions, ginger, garlic, thyme, smoked paprika, and bay leaves to the skillet, stirring until the onions are translucent.
- Add the tomato paste and bouillon, stir for a minute, then add broth, scraping the sides for flavor.
- Bring to a boil, then pour into the slow cooker.
- Add carrots, potatoes, mushrooms, and peas to the slow cooker, and season with salt.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Garnish with parsley and serve with bread.
Nutrition Facts (estimated)
Servings
6
Calories
436
Total fat
18g
Total carbohydrates
28g
Total protein
41g
Sodium
579mg
Cholesterol
94mg
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