Browse Recipe Categories or

Slow Cooker Harvest Beef Stew

×

Slow Cooker Harvest Beef Stew

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.

Ingredients

Servings  6   Serving Size   2 cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Add the beef, russet potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
  2. Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
  3. 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.

Nutrition Facts

Slow Cooker Harvest Beef Stew
CaloriesCalories
311 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 311
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
Cholesterol 45 mg
Sodium 211 mg
Total Carbohydrate 42 g
Dietary Fiber 7 g
Sugars 11 g
Added Sugars 0 g
Protein 24 g

Dietary Exchanges
2 starch, 3 vegetable, 2 1/2 lean meat

 
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.

Nutrition Facts

Slow Cooker Harvest Beef Stew
CaloriesCalories
311 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
7g Per Serving
×
Calories 311
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
Cholesterol 45 mg
Sodium 211 mg
Total Carbohydrate 42 g
Dietary Fiber 7 g
Sugars 11 g
Added Sugars 0 g
Protein 24 g

Dietary Exchanges
2 starch, 3 vegetable, 2 1/2 lean meat

Ingredients

Servings  6   Serving Size   2 cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Add the beef, russet potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
  2. Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
  3. 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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.