Slow-Cooker Beef and Root Veggie Stew

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

Recipe «Slow-Cooker Beef and Root Veggie Stew» presented in category Recipes / Meat, to prepare this dish you will need no more 265 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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.

Ingredients:

• 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 

Instructions

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