The New Year is on the horizon and I couldn't be more excited! I've got my brother and my nephew in town visiting and one thing that my brother requested I make for dinner one night while he's here is Beef Stew! Now, I've made my fair share of beef stews in the past but since we're out and about this weekend I figured I would make a simple crock pot version.
Beef stew is pretty traditional. Beef. Veggies. Broth. And an extended cook time. Using the crock pot or instant pot is a great alternative to standing over the stove and having to worry over the stew all day. Instead, let the crock pot do all the work for you!
This stew is hearty and delicious. Plus, it makes enough to feed a crowd and then you'll still probably have enough leftover to stock away in the freezer for another time. I like to serve this stew with a nice thick slice of French bread to soak up the broth and a crisp salad on the side.
Not only did my nephew eat up his stew, but my picky little wonder surprisingly ate it too! She even tried a potato, and not only that - she ate the whole thing. That's a pretty big deal considering she's never ever wanted to even attempt eating a potato in any other form than chip or fry.
Please, please, please be forewarned that you must make this in a large crock pot or instant pot. When I was cooking this, I used the slow cooking setting on my instant pot and it was full to the brim with stew. Not like I'm complaining about that.
More than one of us went back for seconds last night, and somehow I still have leftovers. This freezes well and reheats just as nicely!
Crock Pot Beef Stew
TheSkinnyFork.com
The Skinny:
Servings: 8 • Size: About 2 Cups • Calories: 380 • Fat: 8 g • Saturated Fat: 4 g • Carb: 28 g • Fiber: 5 g • Protein: 50 g • Sugar: 6 g • Sodium: 514 mg
Ingredients:
3 1/2 Lbs. Lean Beef Stew Meat, Cubed
4 C. Reduced Sodium Beef Broth
24 Oz. Baby Potatoes (Mine were golden.)
2 C. Carrots, Chopped
1 Large White Onion, Chopped
2 Tbsp. Tomato Paste
1 Tbsp. Worcestershire
4 Garlic Cloves, Minced
1 Bayleaf
1 Tsp. Thyme
Salt & Pepper to Taste
2 C. Frozen Peas, Thawed
Directions:
Place the 3 1/2 Lbs. Lean Beef Stew Meat, 4 C. Reduced Sodium Beef Broth, 24 Oz. Baby Potatoes, 2 C. Carrots, 1 Large White Onion, 2 Tbsp. Tomato Paste, 1 Tbsp. Worcestershire, 4 Garlic Cloves, 1 Bayleaf and 1 Tsp. Thyme in a large crock pot or instant pot.
Stir to combine and secure the lid; cook on high for 3-5 hours or on low for 5-7 hours.
Remove the lid, season with salt and pepper to taste and add in the 2 C. peas and continue to cook for another hour.
NOTE: OPTIONAL - For a thicker broth, mix together 1/4 C. of the cooled broth with 2 Tbsp. flour; stir into the crockpot to cook 10 minutes before serving. Double this for an even more dense broth experience!
Once done, divide evenly among bowls and enjoy!
Nutritional Claims: High Protein, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher
