Recipe: Crock Pot Beef Stew

This recipe was ridiculously easy to make and so delicious I ate THREE bowls the night I made it. Watch out, you will be licking your bowl.

CROCKPOT BEEF AND VEGGIE STEW

  • 4 pounds chuck roast, cut into 2-inch cubes
  • ½ cup cornstarch
  • 2 tbsp grape seed oil
  • 1 large red onion, diced
  • 4 cups low sodium beef broth
  • 1 (6-ounce) can tomato paste
  • 2 cups red-skinned or purple potatoes, chopped (turnip or sweet potato can be substituted)
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 bay leaf
  • 2 tsps ground black pepper

ON A PLATE, spread a thin layer of cornstarch, roll beef chunks until lightly coated. In a large skillet, heat oil. Brown meat with onions, about 6-8 minutes. Add tomato paste and beef broth and combine until well incorporated.

Transfer mixture to crock pot with vegetables and seasonings. Cover and cook on low heat for about 8 hours or high for 4 hours.

Enjoy!

 

crock pot beef stew

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2 thoughts on “Recipe: Crock Pot Beef Stew

    1. funnyandfit.com Post author

      Hi Michelle,

      I don’t have the calorie counts for this. I am so sorry. Since it’s a really clean recipe, I eat 1.5 cups and count it as 350-400 calories when I use MyFitnessPal. I hope this helps! Wish I could tell you the nutritional info.

      Reply

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