Slow Cooker Beef Stew with Root Vegetables
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The Real Food Dietitians · by Jessica Beacom★ 5.0

Slow Cooker Beef Stew with Root Vegetables

NUTRITION · PER SERVING490M COOK
CAL 13%·PRO 57%
CARBS 21G32% OF CAL
4G FIBER6G SUGAR11G OTHER
FAT 8G26% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow-cooked beef stew loaded with tender chunks of beef, root vegetables, fresh herbs, and tomatoes. It's rich, warming, and perfect for cool weather meals.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 lbs. beef stew meat
  • 1 tablespoon avocado oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 12 ounces potatoes (yellow, red, or russet), scrubbed clean and cut into ½-inch pieces (about 2 ¼ cups)
  • 8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups)
  • 2 large carrots, peeled and cut into ½-inch pieces (about 1 cup)
  • 4 garlic cloves, minced
  • 1 (15-ounce) can diced tomatoes, with their liquid
  • 4 cups beef broth
  • 1 1/2 teaspoons dried thyme (may substitute 1 tablespoon fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups, may use frozen)
  • Fine salt and black pepper, to taste
  • 1/4 cup cornstarch, optional for thickening*
PREP
10M
SODIUM
714MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.