Slow Cooker Beef Stew With Spring Vegetables Recipe
Recipe By Girl Gone Gourmet
Cozy and comforting beef stew with rutabaga, carrots, and fresh herbs. Use a 6-quart slow cooker to simmer the stew all day until the beef is falling-apart-tender. Serve with crusty bread on the side to soak up all the gravy.
Ingredients For Slow Cooker Beef Stew With Spring Vegetables Recipe
2 cup Beef stock
6 ounce Tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Vegetable oil
1.5 pound Stew meat, seasoned with salt and pepper
1 cup Chopped yellow onion
4 Large cloves of garlic, chopped
1 pound Carrots, sliced into thick coins
1 pound Rutabagas, peeled and cut into bite sized chunks
4 ounce Baby leeks, white and tender green parts thinly sliced
1 tablespoon Dried oregano
2 tablespoon Sliced fresh chives, divided
2 tablespoon Chopped fresh parsley, divided
Nutrition value
321
calories per serving
16 g Fat20 g Protein24 g Carbs13 g FiberOther
Current Totals
16 g Fat
20 g Protein
24 g Carbs
13 g Fiber
MacroNutrients
Carbs
24 g
Protein
20 g
Fiber
13 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
257 mg
Iron
6 mg
Vitamin A
3920 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
116 mcg
Vitamin B12
0 mcg
Vitamin C
68 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
120 mg
Manganese
2 mg
Phosphorus
277 mg
Selenium
12 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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