Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes
This hearty slow cooker beef stew is a warm and comforting meal that is perfect for chilly days. Tender beef, roasted vegetables, and a savory gravy come together to create a dish that will fill your home with delicious aromas and your belly with satisfaction. Enjoy this flavorful stew over creamy mashed potatoes or on its own for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 large onion, coarsely chopped
- 3 cups halved brussels sprouts
- 1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces
- 5 stalks celery, cut into 1 inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Lawry’s Garlic Salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds stew meat of choice
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons bacon drippings or extra virgin olive oil
- 32 ounces broth of choice, I used chicken broth
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups broth of choice
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
- Place all of your cut vegetables onto prepared baking sheet, use 2 if necessary. Bake for 20 minutes, or until slightly softened. Vegetables will cook more in the slow cooker.
- Place beef into large ziploc with flour, salt and pepper. Shake to coat all pieces.
- Heat large dutch oven over medium heat with bacon drippings (preferred) or olive oil.
- Brown flour coated beef pieces in hot pan to brown both sides, about 5 minutes per side.
- Transfer browned beef to slow cooker placed on low setting. Add roasted vegetables and broth.
- Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper until smooth.
- Slowly whisk in broth. Continue whisking until thickened. Stir in dried thyme then stir into slow cooker. Let cook for 5-8 hours until beef is fork tender.
- Season to your liking. Serve warm over mashed potatoes or just by itself in a bowl.
Yield
10-12 Servings
Nutrition
- Calories: 224 kcal
- Carbohydrate Content: 18 g
- Protein Content: 19 g
- Fat Content: 8 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 52 mg
- Sodium Content: 647 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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