Crock-Pot Beef Vegetable Stew
Entree
Total time:
10 hours
INGREDIENTS
- 2 tablespoons canola oil, divided
- 3 pound lean rump roast, trimmed & cut into 1 inch cubes
- ½ teaspoon each salt and pepper
- 1 large onion, diced
- 1 (6 oz) can tomato paste
- 2 tablespoons low-sodium soy sauce
- 1 ½ cups beef broth
- ½ cup red wine
- 1 teaspoon thyme leaves, divided
- 2 tablespoons Minute tapioca
- 2 bay leaves
- 2 large Russet potatoes, cubed
- 3 stalks celery, sliced
- 2 cups diced carrots
- 1 tablespoon olive oil
- 2 cups frozen peas
INSTRUCTIONS
- Heat 1 tablespoon canola oil over medium heat in large Dutch oven. Season beef with salt and pepper. Working in batches, sear beef cubes then remove to slow-cooker. After browning and removing all the beef, heat remaining tablespoon of vegetable oil.
- Add onions and cook over medium-high heat until onions begin to brown. Add tomato paste and stir constantly for one minute. Add soy sauce, beef broth, red wine, and ½ teaspoon thyme leaves. Stir in tapioca and bay leaves and pour over beef in crock pot.
- Tear a sheet of aluminum foil about 2 times the size of the crock-pot opening. Combine potatoes, celery, carrots; toss gently with olive oil and remaining ½ teaspoon of thyme leaves. Fold together edges of foil and crimp to seal. Put vegetable packet directly on top of beef mixture in crock-pot. Cover with lid and cook for 6 to 7 hours on high or 10 hours on low.
- Carefully remove lid and open foil packet. Stir contents into stew mixture. Add peas; heat through and serve.
NUTRITION INFORMATION
CALORIES:
350
FAT:
12
CARBOHYDRATES:
22
SODIUM:
400
FIBER:
4
PROTEIN:
35
CHOLESTEROL:
85
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
