Slow-Cooker Beef and Root Veggie Stew

Готовим Meat Slow-Cooker Beef and Root Veggie Stew

Meaty mushrooms and chunky vegetables give our lightened-up stew plenty of stick-to-your-ribs appeal.

  1. In large bowl, combine flour, dried thyme, ground allspice, salt, and pepper. Add beef stew meat, parsnips, carrots, mushrooms, and onion; toss to coat evenly.
  2. Transfer beef and vegetable mixture to six-quart slow cooker. Stir in diced tomatoes with their juices and beef broth. Cover slow cooker; cook stew on low nine hours or on high four-and-a-half to five hours until beef and vegetables are tender.
  3. Per Serving: Calories: 250 Protein: 22 grams Fat: 4 grams (1 gram saturated) Cholesterol: 48 milligrams Carbohydrates: 33 grams Sodium: 629 milligrams Fiber: 6 grams Sugar: 11 grams 

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1/2 c. all-purpose flour
1 tsp. dried thyme
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef stew meat
1 lb. parsnips cut into 3/4-inch pieces
6 carrots quartered lengthwise, cut into 1-inch pieces
8 oz. mushrooms quartered
1 onion chopped
1 can diced tomatoes with basil, garlic, and oregano
1 can low-sodium beef broth

Adv

Autors
Preparation time
25
Cooking time
265
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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