Beef Stew & Potatoes

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Beef Stew & Potatoes

Prep time

25minutes

Cook time

5-8hours

Servings

people

Ingredients

  • 1 1/3 tbsp Cornstarch
  • 3/4 cup chicken broth low-sodium, gluten-free
  • 3 tbsp tomato paste
  • 1 pound Yukon Gold potatoes small, scrubbed and halved
  • 2 Carrots large, cut into 2-inch pieces
  • 1 Yellow Onion medium, cut into 1/2-inch wedges
  • 2 tbsp Worcestershire sauce gluten-free
  • 1 tsp Salt coarse
  • 1/2 tsp Pepper freshly ground
  • 1 beef roast 3 pounds, preferably chuck, trimmed of excess fat
  • 4 cloves garlic mashed to a paste

Instructions

  1. Stir together cornstarch and 2 tbsp broth until smooth.
  2. Add remaining broth, tomato paste, potatoes, carrots, onion, Worcestershire, salt and pepper and stir.
  3. Season roast with 1 tsp salt and 1/2 tsp pepper and rub with garlic.
  4. Place roast on top of vegetables.
  5. Cover and cook 5 hours on high or 8 hours on low.
  6. When done, remove roast and slice against the grain.
  7. Serve on top of vegetables and potatoes.
Beef Stew & Potatoes
Nutrition Facts
Beef Stew & Potatoes
Amount Per Serving
Calories 539 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 15g 75%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 121mg 40%
Sodium 810mg 34%
Potassium 381mg 11%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 31g 62%
Vitamin A 62%
Vitamin C 23%
Calcium 2%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.