Rich Beef Stew
Ingredients
- 1 lb boneless chuck roast, cut into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil
- ½ onion, chopped
- 1 carrot, cut into 1½-inch pieces
- 1 stalk celery, cut into 1½-inch pieces
- 3 cloves garlic, crushed
- ½ (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- ¼ cup low-sodium beef broth
- ½ Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Sprinkle roast with salt and pepper. Heat oil in a skillet over medium-high heat. Add beef; cook 6 to 8 minutes or until browned on all sides.
- Transfer to a 3- or 4-quart slow cooker. Add onion, carrot, celery, garlic, tomatoes, and broth to cooker. Cover and cook on LOW 7 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 | 3 | |
| 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 |
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