Rich Beef Stew
Ingredients
- 2 lb boneless chuck roast, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp olive oil
- 1 onion, chopped
- 2 carrots, cut into 1½-inch pieces
- 2 stalks celery, cut into 1½-inch pieces
- 6 cloves garlic, crushed
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- ½ cup low-sodium beef broth
- 1 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
- Sprinkle roast with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef; cook 8 to 10 minutes or until browned on all sides.
- Transfer to a 5- or 6-quart slow cooker. Add onion, carrots, celery, garlic, tomatoes, and broth to cooker. Cover and cook on LOW 7½ hours.
- Whisk cornstarch and cold water in a small bowl; add to cooker. Stir and cover. Cook 30 minutes or until slightly thickened and beef is tender.
Nutritional Information
Main | Total | |
Servings | 6 | |
Calories |
484
|
484
|
Fat (g) | 31 | 31 |
Sat. Fat (g) | 11 | 11 |
Protein (g) | 38 | 38 |
Carb (g) | 8 | 8 |
Fiber (g) | 2 | 2 |
Sodium (mg) | 441 | 441 |
T. Sugs (g) | 0 | 0 |
A. Sugs (g) | 0 | 0 |
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