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Winter Vegetable and Beef Stew

Makes 10 servings

A delicious winter recipe that’s ridiculously easy to whip up! Combine these whole ingredients in your slow cooker and have a savoury, bone-warming roast stew waiting for you at dinnertime.

 

Ingredients

  • 1 tsp. canola oil
  • 1 lb. beef stew meat
  • 2 Tbsp. flour
  • ½ tsp. salt
  • 1 tsp. pepper
  • ½ cup onions diced
  • 1 cup carrots, peeled and chopped
  • ½ cup celery, chopped
  • 3 yellow potatoes, chopped
  • 1 cup butternut squash, peeled and chopped
  • 1 cup sweet potato, peeled and chopped
  • 1 cup turnip, peeled and chopped
  • 1 cup green beans, trimmed and chopped
  • 3 cloves garlic, diced
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1 Tbsp. thyme
  • 2 bay leaves
  • 1 can tomato paste
  • 5 cups low sodium beef broth
  • 1 cup frozen peas
  • ½ cup frozen corn

Preparation

  1. Preheat oil in a fry pan. Coat the beef in flour, salt and pepper. Brown the beef in the pan until all sides are brown. Remove from heat and set aside.
  2. Combine all ingredients (all but the frozen peas and corn) in slow cooker. Add beef. Stir and cook on low for 8 hours or high for 5 hours.
  3. Add peas and corn and allow to cook for another 30 minutes. Remove bay leaves before serving. Enjoy!

Nutritional analysis per serving

  • 196 calories
  • 3 g fat
  • 15 g protein
  • 29 g carbohydrate (23.5 g available carbohydrate)
  • 5.5 g fibre
  • 449 mg sodium

Revive Servings

  • 2 protein
  • 0 fat
  • 1 grain
  • 1 vegetable
  • 0 fruit
  • 0 dairy