Slow Cooker Loaded Veggie Beef Stew
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Stew isn’t dainty, it subdues the rumbling deep from your gut like a leviathan quickly sinks even a war-hardened battleship.
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Stew is the cold-weather meal that we crave.
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Ingredients
- veggie oil
- onions
- tomato paste
- garlic
- fresh thyme
- flour
- chicken broth
- beef broth
- portabello mushroom
- soy sauce
- bay leaves
- beef chuck roast
- red potatoes
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INSTRUCTIONS
Cook the onions, tomato paste, garlic, and thyme in 2 tbs vegetable oil in a large skillet over medium-high heat until softened about 8 to 10 minutes.
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Whisk in the chicken broth, scraping up any browned bits and stirring any lumps.
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Stir the beef broth, portabellos, soy sauce, and bay leaves into the slow cooker with the onion mix.
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Pat the beef dry and season with salt and pepper. Add to the crock pot.
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Arrange a sheet of heavy foil out and toss the veggies with the rest of the veggie oil and toss to coat.
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