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Thursday, January 23, 2014

Relatively Healthy Crock Pot Beef Stew

I have been making this beef stew for years. It is so easy and so delicious, you'll never go back to the stove. And, given the frigid temperatures we have had here in the Northeast, it's the perfect meal to come home to after a long day. Also, it's not greasy, so it's relatively guilt free. 

Here's how I do it. I have a smaller crock pot, so adjust amounts based on what you have. This makes about four servings.

I use:
  • 1 package of lean stew beef, cut into smaller bits and trimmed of any visible fat
  • 2 sweet potatoes, cubed
  • 2 red potatoes, cubed or quartered, depending on size
  • 1/2 butternut squash, cubed or a package of already cubed squash.
  • 1 medium onion, chopped
  • 3-4 cloves of garlic, to taste, whole or chopped
  • Carrots to taste...really, any other veggies you like. Sometimes, I use chopped, peeled parsnips as well. 
  • 1 can of baby peas, if you like them
  • 1 can of beef broth or its equivalent in beef stock
  • 1 can of fat free or low fat cream of mushroom soup
  • Salt and pepper to taste

That's it. If you like a thick broth, coat the beef in flour before you put it in the crock pot. The starch from the veggies will thicken it a bit, especially if you have leftovers.

I put everything in the crock pot, put it on low and let it go. It's ready when I get home (6-8 hours later). It is delicious and so easy.



  1. That sounds delicious and filling with all those veggies! Yum!

    1. Hi Kerry,
      It is and I like it because it tastes like my grandmother's beef stew, minus the fat in the gravy-like sauce she used to make. It's a win-win. :-)