Ingredients
- 1 pound beef lean chuck, cut into cubes
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery cut into slices
- 3 large carrots sliced into thick rounds
- 1/2 cup snap peas shelled
- 2 medium potatoes any variety, peeled and cut into bite-sized pieces
- 1/2 cup red bell pepper diced
- 1 yellow onion medium, chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt or kosher
- 3/4 teaspoon black pepper divided
- 2 1/2 cups low sodium beef broth
- 1/2 cup beef broth optional red wine
- 1/4 cup parsley chopped flat, optional for garnish
- 2 tablespoons tomato paste optional, but helps to thicken up the stew
Nutrition
- Calories : 480 calories
- Carbohydrate : 37 grams
- Cholesterol : 75 milligrams
- Fat : 24 grams
- Fiber : 6 grams
- Protein : 29 grams
- SaturatedFat : 8 grams
- Sodium : 1240 milligrams
- Sugar : 8 grams
- TransFat : 1 grams
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