Slow Cooker Beef and Mushroom Stew (Gluten-free)
Delicious and nutritious stew that's ready at the end of a busy day.
Servings 6
Calories 248kcal
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