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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 369.6
  • Total Fat: 5.0 g
  • Cholesterol: 64.6 mg
  • Sodium: 788.2 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 8.1 g
  • Protein: 36.5 g

View full nutritional breakdown of Slow Cooker Italian Beef Stew calories by ingredient
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Slow Cooker Italian Beef Stew

Submitted by: RIAJADE01

Introduction

It seems like whenever one makes stew, it's assumed that "stew" means "buy the fattiest, most disgusting piece of meat imagineable, because it's just stew".

I couldn't disagree more. For a stew, I prefer to buy the leanest meat I can, because, health reasons aside, a) I don't need to see chunks of fat floating in my stew, and b) you're guaranteed to get tender pieces of meat when you stew the lean stuff, because it sits in liquid for 8 to 10 hours.

As with all my recipes, I'm constantly evaluating the proportions of the ingredients, so the amounts of things may change over time. (Though the ingredients list never will).

This soup reheats well. I'm honestly not sure exactly how big a serving is -- when I batch cook, I generally make a pot of something, and then divide it up into the number of servings I want irrespective of serving size. An educated guess, however, is that this stew makes about 1.5 cups per serving. For a lower-calorie meal, divide the stew into 6 servings (at about 1 cup per serving).
It seems like whenever one makes stew, it's assumed that "stew" means "buy the fattiest, most disgusting piece of meat imagineable, because it's just stew".

I couldn't disagree more. For a stew, I prefer to buy the leanest meat I can, because, health reasons aside, a) I don't need to see chunks of fat floating in my stew, and b) you're guaranteed to get tender pieces of meat when you stew the lean stuff, because it sits in liquid for 8 to 10 hours.

As with all my recipes, I'm constantly evaluating the proportions of the ingredients, so the amounts of things may change over time. (Though the ingredients list never will).

This soup reheats well. I'm honestly not sure exactly how big a serving is -- when I batch cook, I generally make a pot of something, and then divide it up into the number of servings I want irrespective of serving size. An educated guess, however, is that this stew makes about 1.5 cups per serving. For a lower-calorie meal, divide the stew into 6 servings (at about 1 cup per serving).

Number of Servings: 4

Ingredients

    2 cans of beef broth (low sodium; should be about 4 cups of broth total))
    1 14oz can diced tomatoes (low sodium)
    1lb Top round steak (or other lean cut of beef), cut into small pieces.
    2 medium carrots, chopped
    1 large onion, chopped
    1/2 of a 16oz bag frozen peas
    4-5 red potatoes (a little less than 2 pounds) cut into 1/2-inch dice
    5 cloves of garlic, chopped to taste (I like bigger pieces)
    1 packages of Lipton onion soup mix
    1 bay leaf
    1/2 tsp Italian seasoning
    2 T all-purpose flour

Directions

Chop vegetables and garlic. Cut top round steak into cubes (size depends on taste). Mix the package of onion soup mix with a cup of warm water until dissolved.

Add vegetables, meat, broth, undrained tomatoes, bay leaf and Italian seasoning to the slow cooker, mix in the onion soup mixture. Set crock pot on low and cook for 8 hours. At the end of the 8 hours, ladel out a cup or so of the stew liquid and mix with 2 T of flour. Slowly mix back into the stew and cook on high for 1 additional hour

Number of Servings: 4

Recipe submitted by SparkPeople user RIAJADE01.






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