Beef Stew

Beef Stew

Yield: 8 servings (1 ½ cups)



  • 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



    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.


Nutrition Information:  Calories 302, Fat 7g, Carbs 26g, Fiber 5g, Protein 35g, Sodium 290mg, Cholesterol 91mg

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