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Classic Beef Stew

Photo: Romulo Yanes
Prep time 20 mins
Cook time 6 hrs
Yield Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.