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Home
> Recipes > Low Carb Crockpot > Beef Stew with a kick
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Beef Stew with a kick
Ingredients
- 2 14 1/2 ounce cans Mexican-style stewed tomatoes, undrained
- 3 1/2 cups beef broth
- 1 6-ounce can tomato paste
- 4 teaspoons chili powder
- 1 tablespoon dried italian seasoning crushed
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 pound boneless beef chuck roast, cut into 1-inch cubes
- 1 1/2 cups coarsely chopped onions
- 1 15-ounce can pinto beans or jalepeno pinto beans, rinsed and drained
- 1 medium zucchini, halved lengthwise and cut into 1/2 inch pieces
- 1 medium yellow or green sweet pepper, cut into 1 inch pieces
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Prep: 20 Minutes Cook: Low 10 to 12 Hours, High 5 to 6 Hours; plus 30 minutes
Makes: 6 Servings
Slow Cooker: 4-to 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 4- to 6-quart slow cooker combine undrained tomatoes, broth, tomato paste, chili powder, Italian seasoning, crushed red pepper, cloves, allspice, and cinnamon. Add meat, onions, and beans.
- Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
- If using low-heat setting, turn to high heat setting. Add zucchini and sweet pepper. Cover and cook for 30 minutes.
Nutrition Fact per Serving: 272 cal. 5 g total fat(2 g sat. fat), 48 mg chol., 1,201 mg sodium, 34 g carb, 8 g fiber, 25 g pro.
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