Slow Cooker Rosemary Beef Stew

2020-04-02
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    404
  • Carbohydrates

    16.7 g
  • Cholesterol

    102.2 mg
  • Fat

    10.1 g
  • Fiber

    1.2 g
  • Protein

    11 g
  • Saturated Fat

    3.6 g
  • Serving Size

    1
  • Sodium

    592 mg
  • Sugar

    0.9 g
  • Trans Fat

    0.1 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    530.5 mg

Slow cooker rosemary beef stew. Cubed beef with vegetables, dry sherry, and dried rosemary cooked in the slow cooker. Dried rosemary gives this yummy beef stew a fantastic flavor! You may also like Beef and Bean Ragù, another delicious beef recipe cooked in a crockpot.

Slow Cooker Rosemary Beef Stew

Ingredients

  • 1 ½ pounds (720 g) lean beef stew meat, cubed
  • 1½ cups (375 ml) low-sodium fat-free beef broth
  • 8 oz (240 ml) can tomato sauce
  • 1 cup frozen peas, thawed
  • 2 tablespoons dry cherry
  • 1 cup finely chopped yellow onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 large clove garlic, peeled and minced
  • 1 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 1/4 cup (60 ml) cold water
  • salt and freshly ground black pepper
  • 1 cup cubed potatoes
  • 1-2 tablespoons cornstarch

Method

Step 1

In a slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Stir well.

Step 2

Cover the cooker and cook on a low-heat setting for 6-8 hours.

Step 3

Increase heat to high. Cook for a further 10 minutes, stirring in combined water and cornstarch.

Step 4

Turn off the slow cooker. Discard bay leaf. Season with salt and black pepper.

Step 5

Ladle beef stew into soup bowls. Serve hot.

slow cooker rosemary beef stew

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