Slow Cooker Beef and Mushroom Stew

Edit

Servings: 4 Prep: 15 min Cook: 480 min Dairy Free Gluten Free Entree Soup Slow Cooker/Crock Pot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Carrots, Yukon Gold Potatoes, Fresh Thyme, Beef Bone Broth, Ground Black Pepper

Ingredients

2 pounds stew meat

2 pounds mushrooms

2 large carrots ⚠

1 large onion

2 large Yukon Gold potatoes ⚠

28 ounces stewed tomatoes

3 sprigs fresh thyme, or rosemary ⚠

2 tablespoons avocado oil

4 teaspoons minced garlic

2 cups beef bone broth ⚠

2 teaspoons sea salt, to taste

ground black pepper, to taste ⚠

3 tablespoons cornstarch, optional

3 tablespoons water, optional

Instructions

1. Cube meat, if needed. Slice mushrooms. Peel and chop carrots into large chunks. Peel and chop onion. Peel and chop potatoes. Drain tomatoes. Tie sprigs of thyme together.

2. Heat oil in a skillet over high heat. Add meat and brown on all sides, about 5 minutes.

3. Place all ingredients in slow cooker, cover, and cook on low for a total of 6-8 hours until meat pulls apart easily with a fork and vegetables are tender.

4. If a thicker stew is desired, mix cornstarch with water and stir to make a slurry. Add to slow cooker and stir. Allow to cook for another 5 minutes to thicken.

5. Adjust seasoning with sea salt and freshly cracked black pepper to taste.