Herb Simmered Beef Stew -Crock-Pot
October 27, 2011
Categories: Stewing Beef, Carrot, Mushrooms, Fathers Day, Game/Sports Day, Sunday Dinner, Slow Cooker, High Protein, No Eggs, Non-Dairy, Beef Dinner, Crockpot Soup, more
"This is a hearty stew recipe I have been making for a while. I love this with a nice fresh bun to soak up the sauce with. I prefer using fresh herbs in this recipe, but you can use dried if you like; 1/2 teaspoon of each works fine, just make sure you pinch them in between your fingers while adding them to release the flavours. I do not add salt to this until the very end. It all depends on the brand of broth, as every type of broth has a different salt content."
- Serving Size: 1 (488.1 g)
- Calories 615.8
- Total Fat - 44.5 g
- Saturated Fat - 19.4 g
- Cholesterol - 346.8 mg
- Sodium - 1017.7 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 3.6 g
- Sugars - 2.4 g
- Protein - 34.8 g
- Calcium - 799.1 mg
- Iron - 12.6 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Sprinkle the beef with pepper and coat with flour.
Heat the oil in a large skillet over medium-high heat.
Add the beef and cook until well browned, stirring often.
Remove beef from skillet and pour into a crock-pot.
Add 2 cups of the broth to skillet and bring to a boil, scrapping bits from bottom.
Pour into crock-pot along with remaining ingredients, ensuring everything is covered with broth.
Cook on high for 4 to 5 hours, until meat is fork tender and vegetables are cooked through.
No special items needed.