Heart Healthy Slow Cooker Harvest Beef Stew

Slow Cooker Harvest Beef Stew Calories 311 Per Serving Protein 24g Per Serving Fiber 7g Per Serving View Full Nutritional Info

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

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.

Quick Tips

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.

Provided by American Heart Association

https://recipes.heart.org/en/recipes/slow-cooker-harvest-beef-stew