Slow-Cooker Carrot and Beef Stew

carrot-beef-stew
Photo by Paul Sirisalee
Slow-Cooker Carrot and Beef Stew 2.7 34 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 50 mg
    • Sodium 981 mg
    • Protein 28 g
    • Carbohydrate 19 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 74 mg

Combine the beef, broth, carrots, cabbage, onions, wine, tomato paste, flour, thyme, 1½ teaspoons salt, and ½ teaspoon black pepper in a 4- to 6-quart slow cooker.Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.Cut the meat into chunks before serving.

Ingredients

  1. Check 1 1/2 pounds beef chuck, cut into 2 pieces
  2. Check 3 cups low-sodium chicken broth
  3. Check 1 pound carrots, sliced
  4. Check 1/4 small cabbage, sliced (about 6 cups)
  5. Check 2 onions, chopped
  6. Check 1/2 cup red wine
  7. Check 1/4 cup tomato paste
  8. Check 2 tablespoons all-purpose flour
  9. Check 2 teaspoons fresh thyme leaves
  10. Check kosher salt and black pepper

Directions

  1. Combine the beef, broth, carrots, cabbage, onions, wine, tomato paste, flour, thyme, 1½ teaspoons salt, and ½ teaspoon black pepper in a 4- to 6-quart slow cooker.
  2. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Cut the meat into chunks before serving.