Ingredients for Autumn Beef Stew
- 2 lbs Red Potatoes
- 1 lb Carrot
- 1 large Onion
- 2 lbs Lean Stewing Beef
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- Water
- 1 teaspoon Salt
- 1 tablespoon Dried Parsley Flakes
- 1 teaspoon Celery Seed
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Black Pepper
- 2 cups Beef Broth
- 1 cup Frozen Peas (optional)
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How to Make Autumn Beef Stew
- Peel and chop 2 lbs potatoes into 1-inch cubes. Chop 1 lb carrots into 1-inch pieces. Roughly chop 1 large onion.
- Place potatoes, carrots, and onion in a 5-quart slow cooker.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Brown 2 lbs beef stew meat in batches, ensuring not to overcrowd the pan. Set aside.
- Transfer browned beef to the slow cooker using a slotted spoon.
- Add 2 tablespoons all-purpose flour to the skillet drippings and whisk constantly until blended. Cook and stir for 1-2 minutes until lightly browned.
- Gradually whisk in 2 cups beef broth into the flour mixture, ensuring no lumps remain. Bring to a boil and cook, stirring constantly, for 2 minutes, or until thickened.
- Stir in 1 teaspoon salt, 1 tablespoon dried parsley, 1 teaspoon celery seed, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
- Pour the thickened broth over the beef in the slow cooker.
- Mix all ingredients thoroughly.
- Cover and cook on low for 8-9 hours, or until the beef is fork-tender and the vegetables are soft. Optional: add 1 cup frozen peas during the last 30 minutes of cooking.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
31g
Fat
67g
Carbs
21g
