Slow-Cooker Beef Stew

Slow-Cooker Beef Stew
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.

  • Prep time
    20 min
  • Cook time
    8 hr
  • Servings
    5 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 260

  • Total Fat 7g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 220mg
  • Total Carbohydrate 27g
    • Dietary Fiber 5g
    • Total Sugars 9g
  • Protein 22g
  • Potassium 930mg
  • Phosphorus 280mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 3 Lean protein, 1 Fat

Ingredients

Ingredients

  • flour
    3 tbsp
  • lean beef stew meat ( visible fat trimmed and cut into 1-inch cubes)
    1 lbs
  • olive oil
    1 tbsp
  • low sodium beef broth
    3 cup
  • water
    1 cup
  • large carrots (chopped)
    6
  • mushrooms (chopped)
    8 oz
  • large sweet potato (peeled and cubed)
    1
  • onion (diced)
    1
  • dried thyme
    1/2 tsp
  • black pepper
    1/2 tsp
Directions

Directions

  1. Place the flour in a large resealable plastic bag. Add beef and toss to coat.

  2. Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.

  3. Transfer beef and all remaining ingredients to a large slow cooker.

  4. Cover and cook in slow cooker on low for 8 hours.

Reviews
  • Recommended

    I didn’t have all the ingredients, and it still turned out delicious! It was even better the next day for lunch. Because it suggested serving it with green beans, I added a package of frozen green beans. A complete meal for everyone in one bowl. I also used my electric pressure cooker. I sautéed the stew meat in the pressure cooker, but I’ve skipped this step before and the meat browned beautifully. Then put all the veggies in frozen, added the spices (although I had seasoned the stew meat), and used the pre-set Meat Stew setting. Thirty minutes, give or take, because that doesn’t include getting to the right heat and pressure, and we were eating stew! YUMMY! If I do this with the added green beans, I’ll add at least a 1/2 cup more water or broth, maybe up to a cup. I would have liked more “pot liquor” to my stew than I got. I think it would have been the perfect amount had I not added the extra vegetable. I know I will fix this again, and I would encourage anyone to try this.