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.
4.1
23 Rating -
Rate
Non Vegdiet
8hr 25minstotal
15minsPrep
8hr 10minsCook
8hr 25m.total
15m.Prep
8hr 10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Slow Cooker Beef Stew With Spring Vegetables Recipe
- 1/2 cup Beef stock
- 1.50 ounce Tomato paste
- 1/4 tablespoon Worcestershire sauce
- 1/4 tablespoon Vegetable oil
- 0.38 pound Stew meat, seasoned with salt and pepper
- 1/4 cup Chopped yellow onion
- 1 Large cloves of garlic, chopped
- 1/4 pound Carrots, sliced into thick coins
- 1/4 pound Rutabagas, peeled and cut into bite sized chunks
- 1 ounce Baby leeks, white and tender green parts thinly sliced
- 1/4 tablespoon Dried oregano
- 1/2 tablespoon Sliced fresh chives, divided
- 1/2 tablespoon Chopped fresh parsley, divided
Nutrition
value
value
321
calories per serving
16 g Fat20 g Protein24 g Carbs13 g FiberOther
Current Totals
- Fat16g
- Protein20g
- Carbs24g
- Fiber13g
MacroNutrients
- Carbs24g
- Protein20g
- Fiber13g
Fats
- Fat16g
Vitamins & Minerals
- Calcium257mg
- Iron6mg
- Vitamin A3920mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9116mcg
- Vitamin B120mcg
- Vitamin C68mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium120mg
- Manganese2mg
- Phosphorus277mg
- Selenium12mcg
- Zinc4mg
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
Recipe By Girl Gone Gourmet