48 Joyce Vegetable Beef Stew in the crock pot

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 108.9
  • Total Fat: 1.6 g
  • Cholesterol: 16.7 mg
  • Sodium: 203.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 7.5 g

View full nutritional breakdown of 48 Joyce Vegetable Beef Stew in the crock pot calories by ingredient


Introduction

This was a quick and easy dinner to make with my new food processor and crock pot. It is healthy, low calorie, and makes enough leftovers for the refrigerator and the freezer. This was a quick and easy dinner to make with my new food processor and crock pot. It is healthy, low calorie, and makes enough leftovers for the refrigerator and the freezer.
Number of Servings: 18

Ingredients

    4 serving Beef - Stew Meat - Cubed - 4 oz raw (by TIGERBABY27)
    .33 head, large (about 7" dia) Cabbage, fresh
    3 stalk, large (11"-12" long) Celery, raw
    1.5 large Onions, raw
    3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1.5 cup, cubes Sweet potato
    1.5 cup, chopped Carrots, raw
    24 oz Beer - Coors Light (12 oz can)
    1.5 cup Stewed Tomatoes
    3 tsp Beef Base, Better Than Bouillon (1 tsp) (by DIANERA)
    1 cup Bell peppers (Green, Red, Yellow, Orange)
    1 cup (8 fl oz) Water, tap

Tips

I like to add Lawry's Seasoning salt and pepper, but it is not necessary.


Directions

Add stew meat to the crockpot, chop all the vegetables and add to pot, add canned stewed tomatoes, dissolve bullion in hot water and add to pot, then add beer to pot and stir all together. Cook 4-6 hours on high or 8-12 on low.

Serving Size: Makes 18 - 1 Cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user 48JOYCE.