Beef Stew

Beef Stew
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 139.8
  • Total Fat: 2.8 g
  • Cholesterol: 26.0 mg
  • Sodium: 257.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Beef Stew calories by ingredient
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Great slow cooker stew. Serve with a nice crusty whole grain bun if you want. Great slow cooker stew. Serve with a nice crusty whole grain bun if you want.
Number of Servings: 22


    1/4 cup flour
    1 Tbsp Olive oil
    2 lbs round beef steak/roast (cubed, fat removed)
    2 cups Onions (diced)
    4 cloves Garlic (minced)
    3 cups Rutabaga (cubed)
    6 cups Potato (peeled/large cube)
    4 cups Carrots (sliced or sticks)
    2 cups Peas (frozen)
    1 can Cream of Mushroom Soup (low fat)
    4 cups Beef Broth (low sodium)
    1/2 tsp Salt
    1/2 tsp Black Pepper
    1/2 tsp Dried Rosemary
    1/2 tsp Dried Thyme


* replace rutabaga with turnip (turnip gives about 40 less calories)


1- Mix flour with salt and pepper then stir in beef cubes; mix to coat beef thoroughly.

2 - Heat oil in fry pan, in batches brown beef cubes and put into slow cooker.

3 - In same pan saute onions and garlic to soften then add to slow cooker.

4 - Put potatoes, rutabaga, carrots into slow cooker.

5 - In same pan add mushroom soup, rosemary, thyme and beef broth, stir to mix and scrap up any bits off bottom of pan then add to slow cooker.

6- Put lid on slow cooker and set to low for 8 hours.
* Note: you are not adding the frozen peas at this point.

7 - About 30 minutes before finished add frozen peas and stir. Taste for seasoning and adjust if needed. Recover. *Note: if the stew is not as thick as you like it, you can add a cornstarch slurry with peas to thicken a bit more. (1 Tbsp cornstarch + 2 Tbsp cool water)

8 - After 30 minutes, ENJOY!

Serving Size: Makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user A-NEW-TARA.

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