Slow Cooker Beef Stew

15 410 349
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 30 min 6
Slow Cooker Beef Stew
Health Rating


1/4 cup All-purpose white flour (divided)
2 leaf Bay leaf
1 cup Beef broth (stock), low-sodium
1 kg Beef, bottom round, lean
1 tbsp Canola oil (divided)
2 medium Carrots (cut into 1-inch pieces)
1 cup Frozen green peas
2 clove(s) Garlic (minced)
14 gm Portobello mushroom, dried (or mixed variety)
1/2 tsp Salt
1 tsp, ground Thyme, dried
1 small can Tomato paste, canned
2 tsp Worcestershire sauce
1 large Yellow onion (chopped)
1 potato Yukon Gold potato (peeled, cut into 1-inch pieces)


Pat beef with paper towels to remove excess moisture. Toss with 3 tbsp flour until coated.

Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then beef. Cook until brown on all sides, about 5 minutes. Transfer to slow cooker.

Add remaining oil to pan, then add onion and garlic and cook for 3 minutes. Transfer to slow cooker along with carrots, potato, broth, tomato paste, mushrooms, thyme and salt. Stir well. Add bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.

Remove and discard bay leaves. Stir in peas and Worcestershire.

Serve over rice, with bread, or freeze for later.


Nutrition Facts

Per Portion

Calories 349
Calories from fat 99
Calories from saturated fat 33
Total Fat 11.0 g
Saturated Fat 3.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.4 g
Cholesterol 100 mg
Sodium 614 mg
Potassium 1096 mg
Total Carbohydrate 22.2 g
Dietary Fiber 4.5 g
Sugars 7.1 g
Protein 42 g

Dietary servings

Per Portion

Grain 0.3
Meat 1.9
Meat Alternative 0.2
Vegetables 1.6

Energy sources