Lunch/Dinner
Crockpot Beef Stew & Cornbread Muffins
Kiwi and Carrot
20mins
Prep Time
540mins
Cook Time
560mins
Total Time
Serves 8
Est. Yield
Ingredients
For stew:
2 tablespoons Extra-virgin olive oil
1 large red onion
2 lbs. beef stew meat
6 cloves garlic
4 stalks celery
6 carrots
2 cups sweet potatoes
4 cups beef stock
1 14-oz. can stewed tomatoes
1/4 cup fresh basil
1/4 cup fresh parsley
2 tablespoons fresh oregano
2 teaspoons dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons Worcestershire sauce
2 tablespoons corn or tapioca starch
2 tablespoons cold water
For cornbread muffins:
1 box Kodiak Cakes Cornbread Mix
1-3/4 cup milk
2/3 cup butter, melted
2 eggs
DIRECTIONS
- Heat olive oil in large pan on the stove.
- Mince onion.
- Add onion and beef to pan and brown meat on all sides.
- Mince garlic and add to pan; cook for 30 seconds.
- Add beef and onion mixture, along with all pan drippings, to crock pot.
- Chop celery, peel and chop carrots, and cut potatoes into bite-sized chunks. Add to crock pot, along with beef stock and tomatoes.
- Roughly chop fresh herbs. Add basil, parsley, oregano, thyme, paprika and salt and pepper to pot.
- Cook on low 7-9 hours, until meat is tender and veggies are cooked through.
- Stir in Worcestershire sauce.
- Stir corn/tapioca starch into cold water in a small bowl, and then add to the soup and stir. Allow to heat in crockpot for a few minutes to thicken.
Crockpot Beef Stew & Cornbread Muffins
Nutrition Facts
553
Cals
40g
Fat
25g
Carbs
24g
Protein
Recipe Makes approx. 8 Servings
Serving Size = 1 cup stew & 1-1/2 muffins
View Full Nutrition Info
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