Slow-Cooker Chunky Beef Stew
Carrots, onions, potatoes and beef are the backbone of Slow-Cooker Chunky Beef Stew and give it loads of great flavor. Serve this savory stew with sweet chunks of cornbread, so good!
Ingredients
- 2 tablespoons canola oil
- 2 pounds Beef Chuck Roast, cut into bite-size chunks
- 1 medium onion, chopped into 1 inch chunks
- 1 cup carrots, chopped or shredded
- 1/2 cup green pepper, chopped
- 16 ounces crushed tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 3 medium potatoes, chopped into 1 inch chunks
- 1/2 cup button mushrooms, chopped into 1 inch chunks
- 1 cup fresh green beans, chopped into 1 inch pieces
- 2 tablespoons Worcestershire Sauce
- 2 tablespoon balsamic vinegar
- 2 tablespoons cornstarch mixed with 1/3 cup cold water to make a slurry
Instructions
- In a large Dutch Oven over medium heat, add the canola oil, onions and beef. Stir and cook for 6 to 8 minutes to brown meat on all sides. Onions will become softened.
- Add beef mixture and drippings to the slow-cooker set to low. Add the carrots, green pepper, crushed tomatoes and beef broth. Stir in salt, black pepper, brown sugar and garlic powder. Cover the slow-cooker and cook on low for 4 hours.
- Add the remaining ingredients, except cornstarch and water. Cook on low for one more hour.
- Mix 2 tablespoons of cornstarch with 1/3 cup cold water to make a slurry to thicken the stew. Add the slurry to the slow-cooker and stir. Cover and cook on low for one more hour.
- Serve this comforting stew over chunks of sweet cornbread. This recipe makes 6 servings.
Nutrition
Calories: 464kcalCarbohydrates: 33gProtein: 34gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgSodium: 1006mgPotassium: 1456mgFiber: 6gSugar: 9gVitamin A: 3927IUVitamin C: 44mgCalcium: 98mgIron: 6mg