Photo: Kevin McCutcheon

Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes

Name: Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes
Yield: 10-12 Servings
Ingredients: 1 pound carrots, peeled and cut into 1 inch pieces; 1 large onion, coarsely chopped; 3 cups halved brussels sprouts; 1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces; 5 stalks celery, cut into 1 inch pieces; 2 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon Lawry’s Garlic Salt; 1/4 teaspoon freshly ground black pepper; 2 pounds stew meat of choice; 1 cup all purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons bacon drippings or extra virgin olive oil; 32 ounces broth of choice, I used chicken broth; 1 stick (1/2 cup) unsalted butter; 1/2 cup all purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 1/2 cups broth of choice; 1/2 teaspoon dried thyme

21 ingredients 10-12 Servings openrecipes

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Estimated Nutrition (whole recipe, rough)

1436

Calories

83g

Protein

50g

Fat

163g

Carbs

Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Chicken	100g cooked	165
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Brussels Sprout	1 cup (156g)	56
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Carrot	1 medium (61g)	25
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Dripping	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

1 pound carrots, peeled and cut into 1 inch pieces
1 large onion, coarsely chopped
3 cups halved brussels sprouts
1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces
5 stalks celery, cut into 1 inch pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Lawry’s Garlic Salt
1/4 teaspoon freshly ground black pepper
2 pounds stew meat of choice
1 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons bacon drippings or extra virgin olive oil
32 ounces broth of choice, I used chicken broth
1 stick (1/2 cup) unsalted butter
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups broth of choice
1/2 teaspoon dried thyme

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By pickypalate · Recipe sourced from openrecipes

Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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