Autumn Beef Stew
Ingredients
- 12 small red potatoes, halved ⓘ
- 1 lb carrot, cut into 1 inch pieces ⓘ
- 1 large onion, cut into wedges
- 2 lbs lean stewing beef, cut into 1 inch cubes ⓘ
- 1/3 cup butter ⓘ
- 1 tablespoon flour ⓘ
- 1 cup water ⓘ
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes ⓘ
- 1/2 teaspoon celery seed ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/8 teaspoon pepper ⓘ
Instructions
- Place potatoes, carrots and onions in a 5 quart slow cooker.
- In a large skillet, brown beef in butter.
- Transfer beef to slow cooker with a slotted spoon.
- Stir flour into the pan drippings until blended; cook and stir until browned.
- Gradually add water.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
- Cover and cook on low for 8-9 hours or until vegetables and meat are tender.
Nutrition & Diet Analysis (per serving)
529
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).