This is was the first time I made a stew without following a recipe. I added the ingredients I had around the house and it turned out great! I am always a big advocate for adding in as much vegetables as you have available, so feel free to load up! The steak can be swapped out for any desired cut.
Serves: 4 | Serving Size: 1/4 of stew
Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pound sirloin steak tips, trimmed and cut into 1 1/2 inch pieces
- 16 oz small red potatoes, unpeeled
- 1 cup baby carrots (more if desired)
- 1 large onion – diced
- 4 garlic cloves, minced
- 4 cups beef broth, plus extra as needed
- 2 tablespoon soy sauce
- 2 tablespoon tomato paste
- 2 teaspoon minced fresh thyme
- salt and pepper
- 1 1/2 cups frozen peas
- fresh parsley for serving.
Directions:
- Heat oil in a large skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place beef, potatoes, carrots, onion and garlic into slow cooker. Stir in beef broth, soy sauce, tomato paste and thyme. Cover and cook on low for 6-8 hours or high heat for 2-4 hours.
- Add frozen peas, cover and let stand until peas are heated through.
- Serve immediately, garnished with parsley, if desired.
Nutrition Information:
Per serving: Calories: 506; Total Fat: 19g; Cholesterol: 103mg; Sodium: 985mg; Total Carbohydrates: 38g; Dietary Fiber: 6g; Sugars: 10g; Protein: 44g
Nutrition Bonus: Potassium: 978mg; Vitamin A: 137%; Vitamin C: 47%; Calcium: 15%; Iron: 31%
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