Slow Cooker Rosemary Beef Stew
- Cuisine: Australian
- Course: Main Dish
- Skill Level: Beginner
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- 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.
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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.
