Veggie-full Crockpot Beef Stew

I spent the greater part of last year wanting a crockpot, but being too unmotivated to actually buy one. On Christmas my boyfriend surprised me with one and it has been love (with the boyfriend and the crockpot) ever since!

When looking up crockpot recipes, I'm always disappointed to see soups that call for a can of soup or cream of something as one of the main ingredients. It is also pretty awful to see how few healthy crockpot recipes there are out there! Over the last few months I've been trying to perfect both a healthy potato soup and beef stew that can be made quickly with little fuss. While the potato soup still needs some work, I'm happy to say that my beef stew is finally perfect! I've landed on a stew that has a nice mix of veggies, but still has enough substance to leave you full and happy.



Veggie-full Crockpot Beef Stew
(makes 6 servings)

1lb lean beef stew meat
1 can diced tomatoes
4 oz petite carrots (whole or chopped, depending on your preference)
2 stalks celery (chopped)
4 oz green beans (chopped into 1in pieces)
1/2 sweet onion (chopped)
4 oz sweet peppers (chopped)
14-16 oz red potatoes (cubed in big chunks)
1 32oz container of beef broth
1 c red wine (I used cabernet sauvignon)
1 heaping tbs minced garlic
1 tbs oregano
1 tsp cayenne pepper (more of less depending on your preference)
2 bay leaves
salt and pepper to taste

2 tbs cornstarch (added later!)


Throw everything in your crockpot and give it a good stir, set it to cook on low for 8-10 hours and go about your day! I like to set it first thing in the morning so dinner is ready by the time I get home from work. Close to the end of cooking time, spoon out about a 1/2 cup of the liquid and mix the cornstarch into it (stir well!) if you like a thicker stew, add another tablespoon or two of cornstarch and return back to the crockpot to finish cooking.

Serve with some fresh french bread and enjoy!

Calories: 288     Carbs: 25    Fat: 7     Protein: 24     Fiber:4