Slow Cooker Chunky Roast Stew Recipe
This Slow Cooker Chunky Roast Stew is loaded with tender bites of juicy beef, potatoes, mushrooms, bell peppers, and carrots to make a perfect family-friendly meal
Serving8 servings
Ingredients
- 2 pounds boneless beef chuck roast
- ¼ cup flour
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- 4 Tablespoons olive oil
- 1 onion, sliced
- 3 teaspoon minced garlic
- 3 cups low sodium beef broth
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes, not drained
- 3 potatoes, diced
- 16 ounces baby portabella mushrooms, diced
- 1 red bell pepper, diced
- 3 carrots, sliced
- 2 stalks celery, diced
- ½ teaspoon salt
- 1 Tablespoons fresh parsley, optional topping
Instructions
- Trim the fat from the meat and cut into 1 1/2 inch pieces (You could also have the butcher cut it for you.)
- In a gallon sized plastic bag, combine flour, thyme, and pepper. Add your meat to the bag, zip it closed and shake it to coat.
- In a skillet, heat 4 Tablespoons of the oil over high heat. Add your meat and cook sear edges for about 4-5 minutes or until the outside edges of the meat are brown. Transfer it to your Slow Cooker.
- Add in the onion, garlic, beef broth, tomato paste, diced tomatoes, diced potatoes, mushrooms, carrots, celery, salt and pepper.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 5 hours.
- Sprinkle fresh parsley on top when ready to serve.
Notes
I often have to substitute it with something else. The Food Network gives you great ways to substitute for tomato paste with ingredients you already have.
Nutrition
Calories: 344 kcal · Carbohydrates: 16 g · Protein: 27 g · Fat: 21 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 78 mg · Sodium: 490 mg · Potassium: 1175 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 4602 IU · Vitamin C: 33 mg · Calcium: 76 mg · Iron: 4 mg