Slow Cooker Loaded Veggie Beef Stew

Stew isn’t dainty, it subdues the rumbling deep from your gut like a leviathan quickly sinks even a war-hardened battleship.

Stew is the cold-weather meal that we crave.

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

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.

Whisk in the chicken broth, scraping up any browned bits and stirring any lumps.

Stir the beef broth, portabellos, soy sauce, and bay leaves into the slow cooker with the onion mix.

Pat the beef dry and season with salt and pepper. Add to the crock pot.

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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