Slow Cooker Vegetable Beef Stew

 

Here’s a deliciously hearty stew that gets a big contribution from a small amount of beef. The secret is browning the meat first for richness and depth, then slow cooking it along with flavorful veggies and a savory combination of tamari, red wine vinegar and tomato paste. Watch our how-to video.

What you will need

1 1/2 pound small Yukon Gold potatoes, cut into wedges

1 pound beef chuck stew meat, cut into 1-inch cubes

1/4 teaspoon fine sea salt

3/4 pound white button mushrooms, quartered

4 carrots, cut into 3/4-inch rounds

1 (12-ounce) package frozen pearl onions

6 cloves garlic, sliced

3 tablespoons low-sodium tamari

3 tablespoons red wine vinegar

1 1/2 tablespoon tomato paste

1/2 teaspoon ground black pepper

(Nutritional facts 130 calories, 5.7 g fat, 11.9 g carbohydrates, 7.8 g protein, 20 mg cholesterol, 163 mg sodium)

Comments

Avatar placeholder