Let the slow cooker do all the heavy work for you. Just toss all the ingredients into the crock and come home to a piping hot stew, perfect for a cold winter's day.
Slow Cooker Harvest Beef Stew
Calories311 Per Serving
Protein24g Per Serving
Fiber7g Per Serving
|Total Fat||4.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||42 g|
|Dietary Fiber||7 g|
|Added Sugars||0 g|
2 starch, 3 vegetable, 2 1/2 lean meat
1 pound bottom round beef roast (cut into 1-inch cubes)
1 large russet potato, cut into 1/2-inch dice (about 2 cups)
1/4 cup all-purpose flour
1 medium sweet potato, cut into 1/2-inch dice (about 2 cups)
2 cups peeled, thinly sliced carrots
1 10-ounce package frozen pearl onions
1 14.5-ounce can no-salt-added diced tomatoes
1 14.5-ounce can fat-free, low-sodium beef broth
1 cup water
3/4 teaspoon dried thyme
1/2 teaspoon ground pepper
1 10-ounce package frozen peas
2 tablespoons dried parsley
Add the beef, russet potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
Cook, covered, for 10 to 12 hours on low heat or 5 to 6 hours on high heat. Just before serving, quickly stir in the peas and parsley. Re-cover. Cook for 5 to 10 minutes.
Cooking Tip: When using your slow cooker, make sure the food that takes the longest time to cook, such as the beef, potatoes, and carrots in this recipe, are on the bottom, which is closest to the heat source.
Keep it Healthy: If you can't find bottom round beef roast for this beef stew, go for another lean cut of beef like bottom eye roast or top round. You can also use stew meat, but be sure it's lean.
Tip: To save time in the morning, do some of the prep work the evening before, such as cutting up the beef and carrots. Wait to chop the potato until right before adding it to the slow cooker; it will discolor if cut in advance.