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Beef stew with carrots in bowl with cornbread.
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Slow Cooker Beef and Mushroom Stew (Gluten-free)

Delicious and nutritious stew that's ready at the end of a busy day.
Course Main Course
Cuisine American
Keyword beefstew, glutenfreebeefstew, mushrooms, slowcookerstew
Prep Time 15 minutes
Cook Time 8 hours
Servings 6
Calories 248kcal
Author ewardrd

Ingredients

  • 1 medium onion, chopped
  • 2 cups baby carrots
  • 16 ounces sliced baby bella mushrooms
  • 1 15-ounce can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups gluten-free reduced-sodium beef broth
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 16 ounces stew meat, such as chuck, cut into 1/2-inch pieces
  • 1 cup fresh or frozen peas
  • Freshly ground black pepper to taste (optional)

Instructions

  • Place all the ingredients except the beef, peas, and black pepper in a slow cooker. Combine well. Add the beef.
  • Cover and cook on the low setting for 8 hours, or on high for 4 hours.
  • Just before serving, add the peas, and season with black pepper, if desired. Stir well. Cover and cook for 5 more minutes.

Notes

Per serving: Calories: 248, Protein: 22 grams, Fat: 10 grams (4 grams saturated fat), Cholesterol: 52 milligrams, Sodium: 627 milligrams, Carbohydrate: 16 grams, Fiber: 3 grams, Calcium: 46 milligrams, Iron: 2 milligrams, Choline: 91 milligrams