Wednesday, February 20, 2019

Beef Stew with Garlic-Thyme Sour Cream

Start this slow-cooker beef stew before you leave for work and you'll arrive home to a delicious and hearty meal. All you'll need to do is whip up the garlic-thyme sour cream topping, and it will be ready to eat.
  • 2 pounds boneless beef arm pot roast, trimmed of fat and cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 2 cups halved cremini or button mushrooms
  • 4 medium carrots, cut into 1 inch pieces
  • 1 pound round red potatoes, cut into 1-inch pieces
  • 2 medium medium parsnips, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 cup frozen pearl onions
  • 3 cloves garlic, minced
  • 1 tablespoon snipped fresh rosemary or 1½ teaspoons dried rosemary, crushed
  • 4 cups lower-sodium beef broth
  • ⅓ cup red wine or pomegranate juice
  • ¾ cup light sour cream
  • 1 clove garlic, minced
  • 2 teaspoons snipped fresh thyme


  • Prep
  • Ready In
  1. In a large skillet brown meat on all sides, half at a time, in hot oil over medium heat. Using a slotted spoon, transfer meat to a 5- to 6-quart slow cooker. Add mushrooms, carrots, potatoes, parsnips, celery, onions, 3 minced cloves garlic and rosemary. Pour broth over all.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in wine just before serving.
  3. For topping, in a small bowl stir together sour cream, 1 minced clove garlic and thyme. To serve, ladle stew into eight serving bowls. Top each serving with some of the sour cream mixture.

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