Fall is here and with it comes chillier weather! With the cooler weather hitting the city, who doesn’t like to enjoy a nice, hot bowl of stew?! Here’s a recipe for a healthier beef stew (more veggies, low-sodium beef broth) that you can make in your slow cooker for your next cold night in.
- 1 medium onion, finely chopped
- 2 cups carrots, cut into bite-sized pieces
- 2 celery ribs, chopped
- 2 medium red potatoes, cut into bite-sized pieces
- 2 turnips, cut into bite-sized pieces
- 1 parsnip, cut into bite-sized into pieces
- ½ cup tomato paste
- 4 cups beef broth (low-sodium preferred)
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 3 dried bay leaves
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2-3 cloves of garlic, minced
- 1 tbsp fresh parsley, chopped
- Place the onions, carrots, celery, red potatoes, turnips, parsnip, tomato paste, beef broth, dried thyme, dried parsley, oregano and dried bay leaves into a large slow cooker.
- Add the stew meat in a large bowl and season liberally with salt and pepper. Toss the meat until it is fully coated. Set the meat aside.
- Over medium heat, heat the olive oil in a skillet.
- Add the garlic and sauté for about 30 seconds, or until fragrant is released.
- Add the meat and let the beef cook without stirring for a few minutes to allow the meat to brown on one side.
Stir and repeat until all sides of the beef pieces are browned.
- Add the cooked beef to the slow cooker and stir to combine with the vegetables.
- Place the lid on the slow cooker and cook on high for five hours. After five hours, taste the stew and adjust the salt if needed. Garnish with fresh parsley.
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