F & T Recipes

Slow Cooker Summer Beef Stew

Name: Slow Cooker Summer Beef Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/4-1/2 pounds stew beef (cut into chunks); 2 tablespoons flour (*see note); salt and pepper; 2-3 cloves garlic (minced); 1 bay leaf; 1 shallot (thinly sliced); 2 tablespoons tomato paste; 2 cups beef broth; 2 small zucchini (chopped); 1 yellow bell pepper (chopped); 1 red bell pepper (chopped); chopped fresh basil for garnish; grated parmesan cheese for garnish

4 servings

servings

15 minutes

active time

6 hours 15 minutes

total time

Start Cooking

Ingredients

1 tablespoon extra virgin olive oil

1 1/4-1/2 pounds stew beef (cut into chunks)

2 tablespoons flour (*see note)

salt and pepper

2-3 cloves garlic (minced)

1 bay leaf

1 shallot (thinly sliced)

2 tablespoons tomato paste

2 cups beef broth

2 small zucchini (chopped)

1 yellow bell pepper (chopped)

1 red bell pepper (chopped)

chopped fresh basil for garnish

grated parmesan cheese for garnish

Directions

Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.

Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.

Add beef to the hot pot and brown on all sides, about 5-7 minutes.

Transfer beef and all it's juices to the slow cooker.

Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.

Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes. (*see note)

Serve with grain of choice (shown with creamy cheese grits).

Nutrition

Serving Size

Calories

487 kcal

Total Fat

18 g

Saturated Fat

6 g

Unsaturated Fat

11 g

Trans Fat

1 g

Cholesterol

198 mg

Sodium

687 mg

Total Carbohydrate

14 g

Dietary Fiber

3 g

Total Sugars

6 g

Protein

69 g