Nutrition info - Recipes

Rosemary Beef Stew

Although this recipe calls for beef, make the night even more tender by using juicy lamb as the main staple in this stew. Serve with a side of warm bread and a fresh salad.

Rosemary Beef Stew


For 8 people

  • 2 pound(s) beef stew meat
  • 1 garlic clove
  • 1/4 teaspoon(s) black pepper, fresh ground
  • 1 onion, halved and sliced
  • 12 ounce(s) dark beer
  • 2 cup(s) low sodium beef broth
  • 3 tablespoon(s) no salt added tomato paste
  • 2 cup(s) carrot, sliced
  • 4 potatoes cut into quarters
  • 2 turnips cut into quarters
  • 1/8 ounce(s) rosemary
  • 1/2 teaspoon(s) bay leaves ( 2 bay leaves)
  • 1/4 cup(s) cornstarch
  • 4 floz water


Combine all ingredients except the cornstarch and water in a slow cooker and cook on “low” for 7 hours. Combine the cornstarch and water in a bowl and stir into the stew. Turn on high, cover the slow cooker and allow the stew to cook an additional 30 minutes, until thickened slightly.
Ready in 8 hours

Nutrition facts

  • Kcal: 375.48 kcal
  • Fibers (g): 3.71g
  • Sodium (mg): 168.94mg
  • Carbs: 29.74g
  • Fat: 7.96g
  • Saturated fat (g): 3.23g
  • Proteins: 41.22g