Monday, January 30, 2017

Slow Cooker Beef Stew

I know it's winter and winter in Chicagoland=COLD but I think my blood must've thinned out or something because boy am I cold all the time! I should be used to our winters! Anyway, this recipe is the perfect stick to your ribs kind of cold weather comfort food. It's hearty and healthy. The perfect combo!

Slow Cooker Beef Stew
Makes 8 Cups
Cal 232.8, Carbs 18.5, Fat 8.1, Fiber 3.1, Protein 21.7

1.5 lbs stew meat
4 cups beef stock
1 tbsp. Worcestershire
1 clove garlic, chopped
1 cup carrots, chopped
1/2 yellow onion, chopped
3 celery stalks, chopped
4 small russet potatoes, quartered
1 tbsp. butter or margarine
1 tbsp. flour

Place meat and veggies in the bottom of the slow cooker. Pour in Beef Stock and Worcestershire. Cover and cook on low 7-8 hours or on High for 5-6.

About 30 minutes before serving reserve two cups of the broth. Make a roux by whisking together the flour and butter. Once lightly browned and bubbly slowly whisk in the broth. Once smooth and thickened, slowly pour mixture back into the slow cooker. Cover and continue cooking another 20-30 minutes until stew has thickened.

Ladle into bowls and serve with crusty french bread or a tossed salad and dinner is served! Enjoy!

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