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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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
404 -
Fat
10.1 g -
Saturated Fat
3.6 g -
Polyunsaturated Fat
2.2 g -
Cholesterol
102.2 mg -
Sodium
592 mg -
Potassium
530.5 mg -
Carbohydrate
16.7 g -
Fiber
1.2 g -
Sugars
0.9 g -
Protein
11 g
Slow cooker rosemary beef stew. Cubed beef with vegetables, dry sherry, and dried rosemary cooked in slow cooker. Dried rosemary gives to this yummy beef stew fantastic flavor! You may also like Beef and Bean Ragù, another delicious beef recipe cooked in a crock pot.
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 cooker and cook on 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 slow cooker. Discard bay leaf. Season with salt and black pepper.
Step 5
Ladle beef stew into soup bowls. Serve hot.
