I feel a like I’ve had all of the turkey I can handle for a little while. It’s why tacos (beef tacos) are on the menu this week, along with this delicious Crockpot Beef Stew recipe.

I love to cook stews and soups in the crockpot. Not only is it easy, but it’s a guaranteed way to make sure that I don’t burn it to the bottom of the pot – like I do with just about everything.

The other great thing about crockpots is that you can take just about any meat and make it deliciously tender in the crockpot. This stew is great. You can chop everything up and stick it in the crockpot the night before. Store the crockpot (covered) in the fridge for the night and then in the morning, all you have to do is put the pot into the crockpot base and turn it on. It’s a great one pot meal, with very few prep dishes.

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But, if you’re looking for a side dish, serve it with a fruit salad or relish tray of veggies to keep those points down. You can also add peas, green beans or any other vegetable you like to have in your stews.

This stew is savory, rich and delicious – perfect for a simple and easy meal that warms you up on a cold winter day.

Beef Stew

CROCKPOT BEEF STEW

This fabulous beef stew is just the thing for a cold winter evening. It’s so simple to make, but so delicious. It’s a classic comfort food that is beloved by all.
3.06 from 19 votes
Prep Time 15 mins
Servings 8 servings
Calories 343 kcal

Ingredients
  

  • 2 lb beef chuck roast
  • 4 medium russet potatoes (about 2" in diameter)
  • 4 medium carrots
  • 1 large onion
  • 4 cloves garlic
  • 1 packet onion soup mix
  • 8 cups fat free beef broth
  • 4 medium stalks celery (chopped)
  • Salt & Pepper to taste

Instructions
 

  • Cut the roast into 1 inch pieces.
  • Peel the potatoes and cut into 1/2 inch pieces.
  • Peel the carrots and chop them into equal chunks, about 1/2 inch thick.
  • Chop the onion into large pieces.
  • In a crockpot, combine the beef, celery, carrots, potatoes, onion, garlic, onion soup mix, and beef broth.
  • Cook on low for 8 – 12 hours, or on high for 4-6 hours.
  • Season to taste with salt and pepper.

Notes

Entire recipe makes 8 servings
Serving size is about 1 1/2 cups of soup
Each serving = 6 Points*
*based only on ingredients that have an SP Freestyle value 

Nutrition

Calories: 343 kcalCarbohydrates: 23.5 gProtein: 22.2 gFat: 17.3 gSaturated Fat: 6.7 gCholesterol: 58 mgSodium: 844 mgPotassium: 952 mgFiber: 4.1 gSugar: 4.5 gCalcium: 40 mgIron: 3.1 mg
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