Beef Stew is one of the ultimate comfort foods, and with a few simple changes you can make it even healthier! This slow cooker version of Beef Stew is hearty, flavorful and filled with healthy ingredients such as potatoes, carrots, turnips, parsnip, and fresh herbs. It’s sure to be a hit with the whole family and can be served with a nice dinner salad and some crusty bread. Read on to learn how to make this healthier version of slow cooker Beef Stew.
Beef stew is a hearty and flavorful dish that has been around for centuries. It is believed to have originated in the Middle Ages as a way to use up scraps of leftover meat. The stew was slowly simmered for hours, allowing the flavors to marry and the vegetables to soften. As time passed, different recipes evolved with different regions adding their own unique flavors and ingredients.
No matter where it originated, beef stew remains a favorite comfort food all around the world. It’s perfect for cold winter nights and can easily be made in a slow cooker or stove top. Plus, it’s a great way to use up leftovers or inexpensive cuts of meat like chuck roast or round steak. And since it’s full of vegetables, you can also feel good about eating it!
So if you’re looking for an easy dinner that’s sure to warm you up and fill you up, a classic beef stew is the perfect choice. All you need are a few simple ingredients and some patience – but don’t worry, the delicious results are well worth the wait!Print
A Healthier Slow Cooker Beef Stew is simple! Hearty slow cooker beef stew using potatoes, carrots, turnips, parsnip and fresh herbs. Serve with some crusty bread and a nice dinner salad!!
- Prep Time: :20
- Cook Time: 5:00
- Total Time: 5:20
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- 1 medium onion, finely chopped
- 2 cups carrots, cut into bite-sized pieces
- 2 celery ribs, chopped
- 2 medium red potatoes, cut into bite-sized pieces
- 2 turnips, cut into bite-sized pieces
- 1 parsnip, cut into bite-sized into pieces
- 1/2 cup tomato paste
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 3 dried bay leaves
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2–3 cloves of garlic, minced
- 1 tbsp fresh parsley, chopped
- Place the onions, carrots, celery, red potatoes, turnips, parsnip, tomato paste, beef broth, dried thyme, dried parsley, oregano and dried bay leaves into a large slow cooker.
- Add the stew meat in a large bowl and season liberally with salt and pepper. Toss the meat until it is fully coated. Set the meat aside.
- Over medium heat, heat the olive oil in a skillet.
- Add the garlic and sauté for about 30 seconds, or until fragrant is released.
- Add the meat and let the beef cook without stirring for a few minutes to allow the meat to brown on one side.
- Stir and repeat until all sides of the beef pieces are browned.
- Add the cooked beef to the slow cooker and stir to combine with the vegetables.
- Place the lid on the slow cooker and cook on high for five hours. After five hours, taste the stew and adjust the salt if needed. Garnish with fresh parsley.
- Amount Per Serving: Calories: 364 Total Fat: 12.5g Cholesterol: 66.9mg Sodium: 825.1mg Carbohydrates: 31.4g Sugar: 13.9g Protein: 27.7g
- Serving Size: 4
Keywords: Beef Stew