Heart Healthy
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.
Print Recipe
Slow Cooker Harvest Beef Stew
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Servings
6
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Serving Size:
2 cups
Ingredients
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1 pound bottom round beef roast, cut into 1-inch cubes, all visible fat discarded -
1 large russet potato, cut into 1/2-inch pieces (about 2 cups) -
1/4 cup all-purpose flour -
1 medium sweet potato, cut into 1/2-inch pieces (about 2 cups) -
2 cups thinly sliced carrots -
10 ounces 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 pepper -
10 ounces frozen peas -
2 tablespoons dried parsley
Directions
Tip: Click on step to mark as complete.
-
Add the beef, 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, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. 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
Calories
Protein
FiberNutrition 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
-
Servings
6
-
Serving Size:
2 cups
Ingredients
-
1 pound bottom round beef roast, cut into 1-inch cubes, all visible fat discarded -
1 large russet potato, cut into 1/2-inch pieces (about 2 cups) -
1/4 cup all-purpose flour -
1 medium sweet potato, cut into 1/2-inch pieces (about 2 cups) -
2 cups thinly sliced carrots -
10 ounces 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 pepper -
10 ounces frozen peas -
2 tablespoons dried parsley
Directions
Tip: Click on step to mark as complete.
-
Add the beef, 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, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. 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.
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