Irish Beef Stew
Multigrain Rolls with Parmesan-Thyme Butter
Ingredients
- 2 lb boneless chuck roast, trimmed
- 6 carrots, cut into 2-inch pieces
- 1 (24-oz) bag baby Dutch yellow potatoes
- 2 (8-oz) pkg chopped onion, celery, and bell pepper mix
- 1 (8-oz) pkg whole baby portobello mushrooms, sliced
- 1 (6-oz) can tomato paste with basil, garlic, and oregano
- 1 (14.5-oz) can low-sodium beef broth (such as Swanson)
- ¾ tsp salt
- 1 tsp pepper
Instructions
- Cut beef into 1½-inch chunks. Combine beef and remaining ingredients in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
Side Dish Ingredients
- 6 frozen multigrain dinner rolls
- ¼ cup butter, softened
- ¼ cup freshly shredded Parmesan cheese
- 1 tsp chopped fresh thyme
Side Dish Instructions
- Heat dinner rolls according to package directions.
- Stir together butter, cheese, and thyme; spread over rolls.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
208
|
557
|
| Fat (g) | 7 | 10 | 17 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 34 | 8 | 42 |
| Carb (g) | 39 | 25 | 64 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 690 | 434 | 1124 |
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