Recipe
Soup, Chili & Stew
Slow-Cooker Beef Stew
Primary Media
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Hy-Vee Select olive oil | ||
2 lbs. top round roast, cubed into bite-sized pieces | ||
6 clove(s) garlic, minced | ||
1 medium onion, diced | ||
4 c. Hy-Vee beef broth | ||
¼ c. Hy-Vee flour | ||
1 (11.2 oz) bottle Guinness beer | ||
2 tbsp. Hy-Vee tomato paste | ||
1 tbsp. Hy-Vee thyme | ||
1 tbsp. Hy-Vee Worcestershire sauce | ||
2 Hy-Vee bay leaves | ||
1 lbs. potatoes, cubed | ||
1 ½ c. Grimmway carrot chips | ||
1 (8 oz) pkg mushrooms, quartered |
Directions
- In a large Dutch oven, heat oil; cook beef cubes until browned. Transfer to a large slow cooker. In same Dutch oven, sauté garlic and onion until browned. Add to slow cooker.
- Whisk together broth and flour; add to slow cooker. Stir in remaining ingredients. Cook on LOW for 10 hours or HIGH for 6 hours. Remove bay leaves before serving.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 370mg
- Total Carbohydrates: 14g
- Protein: 19g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 2%