Classic Beef Stew

Classic Beef Stew
Photo: Romulo Yanes
Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)


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2 tablespoons cornstarch
1/2 teaspoon dried rosemary
Salt and pepper
2 1/2 pounds trimmed beef stew meat, cut into 1 1/2-inch cubes
3 large shallots, quartered lengthwise
1 pound red potatoes (about 2 large), cut into 1-inch cubes
6 medium carrots, cut into 2-inch chunks
4 large ribs celery, cut into 2-inch lengths
8 ounces shiitake mushrooms, trimmed and quartered
1 14.5-oz. can diced tomatoes, with juice
1 cup low-sodium chicken broth
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh flat-leaf parsley


Prep: 20 Minutes
Cook: 6 Hours

1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce. Cover and cook on low until meat and vegetables are tender, 5 to 6 hours.

2. Using a slotted spoon, transfer beef and vegetables to bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat. Sprinkle with parsley and serve.

Created date

October 2013

Nutritional Information

Calories 302
Fat 7 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35 g
Carbohydrate 26 g
Fiber 5 g
Cholesterol 91 mg
Iron 5 mg
Sodium 290 mg
Calcium 78 mg