Slow Cooker Beef and Vegetable Stew

This hearty stew is packed with lean protein and fiber-rich vegetables, making it a comforting, nutrient-dense meal that cooks itself.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 pounds stew meat, cut into 1-inch cubes · 1390 kcal in the whole recipe
• 1/4 cup flour · 108 kcal in the whole recipe
• salt and pepper (optional, to taste)
• 2 cups water
• 2 teaspoons beef bouillon (2 cubes)
• 1 garlic clove, finely chopped · 3 kcal in the whole recipe
• 3 medium carrots, sliced · 49 kcal in the whole recipe
• 3 medium potatoes, diced · 230 kcal in the whole recipe
• 1 onion, chopped · 59 kcal in the whole recipe
• 1 celery stalk, sliced · 4 kcal in the whole recipe
• herbs as desired (bay leaf, basil, oregano, etc.) (optional)

Method

1. Place the cubed beef in the slow cooker, sprinkle with flour, salt, and pepper, and toss well to coat the meat evenly.

   

2. Add the water, beef bouillon, garlic, carrots, potatoes, onion, celery, and your choice of herbs, then stir everything together.

   

3. Cover and cook on low for 8 to 10 hours (or on high for 4 to 6 hours) until the beef is tender and the vegetables are soft.

   

4. Stir the stew thoroughly, discard any bay leaves if used, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.