Scale
Ingredients
- 2 pounds beef rump roast, (cut into bite-sized pieces)
- 1 tsp Salt
- 1 tsp pepper
- 1 medium red onion, finely chopped
- 2 celery ribs, sliced
- 2–3 cloves of garlic, minced
- 6oz can tomato paste
- 32oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4–5 small red potatoes,cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- ¼ cup flour
- ¼ cup water
Instructions
- Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
- About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 543
- Sugar: 52.7g
- Sodium: 573.2mg
- Fat: 20.3g
- Saturated Fat: 8.1g
- Unsaturated Fat: 8.6g
- Trans Fat: 1g
- Carbohydrates: 61.6g
- Fiber: 8.8g
- Protein: 30.1g
- Cholesterol: 74.8mg