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Pot Roast Stew

Pot Roast Stew

Oxmoor House JANUARY 2002

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • Cooking spray
  • 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 1/2 cups water
  • 1 (14 1/2-ounce) can beef broth
  • 2 1/2 cups cubed peeled red potato
  • 1 3/4 cups sliced peeled carrot
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 large onion, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup minced fresh chives

Preparation

Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add beef; cook 5 minutes or until browned. Remove beef; place in a 4 1/2-quart electric slow cooker.

Add water and broth to pan, scraping pan to loosen browned bits; pour over beef in slow cooker. Add potato and next 7 ingredients to slow cooker; stir well. Cover with lid; cook on high-heat setting 6 to 8 hours.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup water in a bowl; stir well with a whisk until blended. Add flour mixture, thyme, and chives to slow cooker; stir well. Cover and cook on high-heat setting for 20 minutes.

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 9.1g
  • Saturated fat: 3.2g
  • Protein: 20.4g
  • Carbohydrate: 16.9g
  • Cholesterol: 61mg
  • Iron: 3.1mg
  • Sodium: 406mg
  • Calories from fat: 36%
  • Fiber: 2g
  • Calcium: 32mg
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Pot Roast Stew recipe

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