Cook time 8 hours
Yields 8 servings
5 to 6 small potatoes, washed thoroughly and cut into quarters
3/4 small bag of carrots, washed and sliced
one 10-ounce bag of frozen, mixed vegetables
12 ounces beef broth
1/2 small bag of frozen peeled pearl onions
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
5 to 6 stalks of celery, chopped
1.5 pounds of beef stew meat
Pepper, to taste
Paprika, to taste
1 packet of low-sodium beef stew seasoning mix
Combine all ingredients in a 5- to 6-quart slow-cooker. Add water to cover the ingredients and cover the slow cooker. Cook on low for about 8 hours.
Season with pepper, paprika or other herbs as desired.
Tip: This is a very basic stew recipe. Experiment by substituting chicken or other protein sources, using chicken or vegetable broth instead of beef broth, or thickening with cornstarch, if a thicker consistency is desired. Also, vary the vegetables in the stew based on the season, availability and your taste preferences.
Calories 268; Fat 5g; Cholesterol 63mg; Sodium 476 mg; Carbohydrate 30g; Fiber 5g; Protein 26.5