Beef Stew

Ingredients · for 6 (scales to your household)

• 1.35 kg Beef stewing cubes, cut in 1-inch chunks $29.70
• 1 1/2 tsp Salt $0.08
• 1 tsp Pepper $0.14
• 4 Carrots, coarsely chopped $0.70
• 1 Onion, chopped $0.60
• 3 cloves Garlic, finely grated or pressed $0.09
• 14 g Dried mixed mushrooms $1.68
• 3 sprigs Fresh thyme $0.13
• 2 Bay leaves $0.02
• 2 1/2 cups Sodium-reduced beef broth $1.38
• 1/2 cup Dry red wine $2.66
• 3 tbsp Tomato paste $0.35
• 2 tsp Cocoa powder $0.14
• 1 tsp Worcestershire sauce $0.09
• 1/4 cup Cornstarch $0.34
• 1/4 cup Water $0.00
• 1/2 cup Chopped fresh parsley (gremolata) $0.83
• 2 tsp Grated lemon zest (gremolata) $0.20
• 1 clove Garlic, finely grated or pressed (gremolata) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Sprinkle beef with salt and pepper; place in slow cooker. Add carrots, onion, garlic, mushrooms, thyme and bay leaves.
2. Whisk together broth, wine, tomato paste, cocoa powder and Worcestershire sauce; pour over beef. Cover and cook on low until beef is tender, about 8 hours. Skim fat from surface of cooking liquid.
3. Discard thyme and bay leaves. Whisk cornstarch with water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes.
4. Meanwhile, in small bowl, stir together parsley, lemon zest and garlic. Serve over mashed potatoes; sprinkle with Gremolata.