Super-Veggie Beef Stew

Name: Super-Veggie Beef Stew
Ingredients: 3 tablespoons vegetable oil; 3 onions, minced; 1/4 cup tomato paste; 6 garlic cloves, minced; 1 tablespoon minced fresh thyme (or 1 t. dried); 1/3 cup all-purpose flour; 1 1/2 cups low sodium chicken broth, plus extra as needed; 1 1/2 cups beef broth; 8 ounces portobello mushroom caps, gills removed, cut into 1/2-inch pieces; 1/3 cup soy sauce (I would use low sodium); 2 bay leaves; 1 (4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks; salt; pepper; 12 ounces red potatoes, scrubbed and cut into 1-inch chunks; 4 carrots, peeled, halved lengthwise, and sliced in 1 inch thick; 3 parsnips, peeled, halved lengthwise, and sliced 1 inch thick; 8 ounces kale, stemmed and leaves sliced 1/4-inch thick

18 ingredients

14 steps

Ingredients

3 tablespoons vegetable oil
3 onions, minced
1/4 cup tomato paste
6 garlic cloves, minced
1 tablespoon minced fresh thyme (or 1 t. dried)
1/3 cup all-purpose flour
1 1/2 cups low sodium chicken broth, plus extra as needed
1 1/2 cups beef broth
8 ounces portobello mushroom caps, gills removed, cut into 1/2-inch pieces
1/3 cup soy sauce (I would use low sodium)
2 bay leaves
1 (4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
salt
pepper
12 ounces red potatoes, scrubbed and cut into 1-inch chunks
4 carrots, peeled, halved lengthwise, and sliced in 1 inch thick
3 parsnips, peeled, halved lengthwise, and sliced 1 inch thick
8 ounces kale, stemmed and leaves sliced 1/4-inch thick

Directions

1

Heat 2 tablespoons oil in a large skillet over med-high heat until shimmering.
2

Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.
3

Stir in flour and cook for 1 minute.
4

Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
5

Stir beef broth, portobellos, soy sauce, and bay leaves into slow cooker.
6

Season beef with salt and pepper and nestle into slow cooker.
7

Toss potatoes, carrots, and parsnips with remaining tablespoon oil, season with salt and pepper, and wrap in foil packet.
8

Lay foil packet on top of stew.
9

Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
10

Transfer foil packet to plate; let stew settle for 5 minutes, then remove fat from surface using large spoon.
11

Discard bay leaves.
12

Stir in kale, cover, and cook on high until tender, 20-30 minutes.
13

Carefully open foil packet, stir vegetables with any accumulated juices into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
14

Season with salt and pepper to taste and serve.