Beef Stew from Leftover Round Roast (Crockpot Recipe)

1 pound leftover (cooked) beef bottom round rost (or other leftover beef), cut into bite-sized cubes.
2 carrots, sliced
3 med potatoes (465g)
1 cup chopped onion
4 cloves garlic
4 cups beef broth (fat free)
2 cups hot water
1 tsp salt, or to taste
1 tsp pepper, or to tatse
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsely, or 1 Tbsp fresh parsley
Olive oil cooking spray

This recipe was made using only ingredients that I had on-hand. You can add any vegetable that you like - corn, beans, mushrooms, peppers, peas, etc.

You can use any pre-cooked beef in this recipe, but remember that the nutritional information for this recipe was calculated using bottom round roast, so an adjustment should be made to reflect the kind of beef you are using.

This can be made thicker by using about 4 tbsp of corn starch dissolved in 1/4 cup water. Stir it into the pot about 20 minutes before serving.

Remember to add any vegetables or cornstarch to the recipe so your nutritional information will be accurate.

In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, onion powder, and parsley.

Spray a medium frying pan with olive oil and heat over med-high heat for 1 min. Add onions and saute until translucent (about 2-3 min.). Add garlic to pan and continue to saute until onions are slightly brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Serving Size: Makes about 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREY_25_99.