Potato-Topped Beef Stew
- 1 of 1 Heat 2 tbsp vegetable oil in a large skillet over medium-high. Toss 1 1/2 lbs beef chuck for stew with 2 tbsp all-purpose flour and 1/4 tsp each salt and black pepper. Add to skillet and brown on all sides, 5 minutes. Remove from heat. Coat slow cooker with nonstick cooking spray. Add 1 pkg (8 oz) quartered cremini mushrooms, 1 diced medium onion, 2 sliced carrots, 2 cloves chopped garlic and 1/4 tsp salt. Stir in 1/2 cup each beef broth and red wine; add browned beef. Cover and cook on HIGH for 5 hours or LOW for 7 hours. Scoop 1/2 cup liquid from slow cooker and whisk in 1 tbsp flour. Stir back into slow cooker along with 1 cup thawed frozen peas and 1 tbsp snipped chives. Cover and keep warm. Stir 1/4 cup warm water and 2 tbsp chopped chives into 3 cups mashed potatoes. Dollop potatoes over stew.
Servings Per Recipe: 5
Per Serving: 460 kcal cal., 17 g Fat, total, 35 g carb., 5 g fiber, 36 g pro., 720 mg sodium