Crockpot Beef Stew
Servings: 4 servings
Calories: 531kcal
Equipment
- Crockpot
Ingredients
- 2, 10.5 oz. cans beef broth
- 2 lbs. Stew beef cut into 1-in cubes (bite size)
- 4 medium onions chopped
- 4 celery stalks chopped
- 5 carrots chopped
- 2, 8 oz. cans water chestnuts drained
- 1 lb. fresh mushrooms sliced
- 1, 16- oz can green beans drained
- 1, 22 oz. can tomatoes chopped
- 4 potatoes peeled and chopped
- 2 Tablespoons brown sugar
- 5 Tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Season the raw beef tips with a little salt and pepper.Combine the beef with all the remaining ingredients, except the corn starch, in crockpot and stir.
- With the lid on, cook on high for 4-6 hours or on low heat for about 8-10 hours.
- Right before it is done add the cornstarch and equal parts of cold water to a small bowl. Whisk it well until the cornstarch is completely mixed and no clumps are visible. Gradually add the cornstarch slurry to the stew a little at a time, stirring the whole time. Check the consistency as you go as you may need a little more or less depending on how thick you want the broth.
Nutrition
Serving: 1serving | Calories: 531kcal | Carbohydrates: 47g | Protein: 60g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 442mg | Potassium: 2222mg | Fiber: 10g | Sugar: 24g | Vitamin A: 14100IU | Vitamin C: 38mg | Calcium: 193mg | Iron: 9mg