Ingredients
- 2 pounds beef chuck or stewing beef
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 onion chopped
- 1 cup vegetable juice
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon thyme or 2 sprigs fresh
- 1 teaspoon dried rosemary or 1 sprig fresh
- 3 cups potatoes peeled and cubed
- 2 cups carrots cut into 1 inch pieces
- 1 cup celery stalks cut into 1 inch pieces
- 3/4 cup peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
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Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
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Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
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Add all ingredients except peas and cornstarch to a 6QT slow cooker.
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Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
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Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
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Cover and cook 10 minutes. Season with salt & pepper.
Nutrition Facts
Calories: 480
Carbohydrates: 29g
Protein: 36g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 104mg
Sodium: 503mg
Potassium: 1622mg
Fiber: 5g
Sugar: 5g
Vitamin A: 7545IU
Vitamin C: 31.4mg
Calcium: 94mg
Iron: 7.6mg