Beef Stew


Beef, Crockpot, Dinner, Main Dish


1 tablespoon olive oil

2 pounds beef stewing meat, cubed

1⁄2 red onion, sliced thick

11⁄2 cups beef broth

1 can (14-16 ounces) diced tomatoes

2 teaspoons fresh chopped basil

3 tablespoons tomato paste

1⁄4 teaspoon garlic powder

8 ounces mushrooms, halved

1⁄4 cup grated Parmesan cheese


1. Add olive oil and beef to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost completely browned, add onions to cook just until they sweat.

2. Transfer beef and onions to a slow cooker set to low. Add the beef broth to the skillet the beef was cooked in and use a spatula to scrape the bottom, breaking up any glaze the beef may have left in the pan. Pour over beef and onions in slow cooker.

3. Add diced tomatoes, tomato paste, basil, and garlic powder to the slow cooker and stir all to combine. Place mushrooms over top, lightly pressing down with a spoon to submerge, while still keeping them at the top of the cooker.

4. Cover and let cook 4-6 hours, or until meat is tender. Stir in Parmesan cheese (and depending on the beef broth used, you may want to salt to taste) before serving.


George’s Tips | 3⁄4 of a teaspoon of Italian seasoning can be substituted for the fresh basil in this recipe if you don’t have any fresh herbs on hand.

Variation | Skip the Parmesan cheese, and stir in 1⁄4 cup of burgundy wine and 1⁄2 cup of heavy cream before serving for a slow cooker dish similar to Steak Diane.


calories:345 |fat: 14.5g |protein: 40g | fiber: 2g|net carbs:5g