Crock Pot Creamy Beef Potato Stew Recipe

2021-03-17
Crock pot creamy beef potato stew recipe. This hearty, healthy beef and potato stew made in the crock pot is perfect for a chilly fall or winter day. #slowcooker #crockpot #dinner #beef #stew #potatoes #homemade
  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 9:20 h
  • Ready In: 9:35 h

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Nutritional Info

This information is per serving.

  • Calories

    375
  • Carbohydrates

    39 g
  • Cholesterol

    84 mg
  • Fat

    15 g
  • Fiber

    5 g
  • Protein

    26 g
  • Saturated Fat

    3 g
  • Serving Size

    1
  • Sodium

    845 mg
  • Sugar

    3 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    0 g
  • Potassium

    567 mg
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Crock pot creamy beef potato stew recipe. This hearty, healthy beef and potato stew made in the crock pot is perfect for a chilly fall or winter day.

Health Benefits of the Crock Pot Recipe

The slow cooker is a popular kitchen appliance that has been around since the 1970s. The crockpot recipe is one of the most popular recipes among all the crockpot recipes. The crockpot benefits are not limited to just cooking food, it also has many health benefits.

In general, a crockpot recipe can make your food healthier by reducing its fat and calorie content because it cooks at a lower temperature for a longer period of time. It also doesn’t require any oil or butter which means that your food will be less greasy and more healthy for you.

Can beef and potato stew be prepared beforehand and frozen?

It is possible to prepare this stew beforehand and freeze it, but the quality of the dish will suffer. The texture of the meat will become less tender, and the flavors will be less intense.

The recommended way to prepare the stew is to cook it from scratch on the day that you plan on eating it.

Crock Pot Creamy Beef Potato Stew Recipe

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Ingredients

  • 3/4 pound (360 g) beef chuck, trimmed and cut into strips
  • 3 large potatoes, peeled and cut into cubes
  • 1 medium yellow onion, peeled and chopped
  • 3 cups (750 ml) water
  • 1/2 teaspoon dried thyme
  • 1½ cups (375 ml) light cream

Method

Step 1

In a 4-quart (4 L) crock pot, combine all ingredients, except light cream. Stir well.

Step 2

Cover crock pot and cook on low-heat setting for 7-8 hours.

Step 3

Open the lid and stir in light cream. Cover pot and cook for a further 15 minutes. Sprinkle each serving with chopped fresh parsley.

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