Soup
Crock Pot Beef Stew
PrepPr25 minServesSrv6Ca:PCa:P1:6.3
Ingredients
- 3–4 lb chuck, cubed
- Salt & pepper, to taste
- 1 large yellow onion, diced
- 4–5 garlic cloves, minced
- 3 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth (homemade preferred)
- 2 tbsp Worcestershire sauce
- 5 medium carrots
- 2 celery sticks
- 1 lb Yukon gold potatoes
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
Optional thickener
- 1/4 cup cold water
- 2–3 tsp gelatin
Directions
- Season beef with salt and pepper, then sear on all sides.
- Reduce heat to medium, sauté onion 5 min, then add garlic and cook 1 min.
- Stir in tomato paste, cooking 3–4 min until caramelized.
- Deglaze with red wine, scraping up fond.
- Transfer to crock pot with remaining ingredients.
- Cook on low 6–8 hr or high 3–4 hr, until meat is tender.
- Season to taste.
- (Optional) Thicken by mixing cold water with gelatin, then stir into stew before serving.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 764.7666666666667
- Total Fat 286.5g
- Saturated Fat 101.1g
- Trans Fat 10.6g
- Polyunsaturated Fat 9g
- Monounsaturated Fat 112g
- Cholesterol 1060.5 mg
- Sodium 4966.1 mg
- Carbohydrate 155.6g
- Fiber 25.3g
- Sugar 25.7g
- Protein 318.1g
- Calcium 436 mg
- Phosphorus 2728.9 mg
- Ca:P ratio 1:6.3
- Vitamin A 3021.9 mcg
- Vitamin C 51 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.3 mg
- B3 (Niacin) 1.4 mg
- B5 (Pantothenic) 0.2 mg
- B6 0.2 mg
- Folate 35.3 mcg
- Vitamin K 0.9 mcg
- Copper 1.2 mg
- Zinc 87.3 mg
- Selenium 21.2 mcg
