Beef Stew & Potatoes

Votes: 1
Rating: 5
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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.
Prep Time 25 minutes
Cook Time 5-8 hours
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
Prep Time 25 minutes
Cook Time 5-8 hours
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
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.
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.