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Home
> Recipes > Low Carb Crockpot > Fireside Beef Stew
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Fireside Beef Stew
Ingredients
- 2 Tablespoons all-purpose flour
- 1 pound boneless beef chuck roast, cut into 1-inch pieces
- 2 tablespoons cooking oil
- 1 pound tiny new potatoes, quartered
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2 1/2 cups)
- 2 small onions, cut in wedges
- 2 cloves garlic, minced
- 1 14-ounce can beef broth
- 1 cup vegetable juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1 9-ounce package frozen italian-style green beans or 2 cups frozen peas
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Prep: 20 Minutes Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2-to 4 1/2-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Place flour in a plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet brown meat in hot oil; drain off fat. In a 3 1/2 to 4 1/2 quart slow cooker combine meat, potatoes, squash, onions, and garlic. In a large bowl combine the broth, vegetable juice, Worcestershire sauce, lemon juice, paprika, pepper, and allspice. Pour over meat.
- 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 green beans to slow cooker. Cover and cook for 15 minutes more or until beans are crisp-tender.
Nutrition Fact per Serving: 260 cal. 8 g total fat(2 g sat. fat), 45 mg chol., 460 mg sodium, 28 g carb,4 g fiber, 21 g pro.
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