Vegetable Beef Stew
Ingredients
- 1½ lb beef stew meat, cut into 1-inch chunks
- 1 onion, chopped
- 4 carrots, cut into 1-inch chunks
- 4 stalks celery, cut into 1-inch chunks
- 2 Tbsp butter
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp pepper
- ½ tsp salt
- 1 (14.5-oz) can low-sodium beef broth
- 3 Tbsp tomato paste
Instructions
- Place beef, onion, carrots, celery, butter, garlic, bay leaves, pepper, and salt in a 5- or 6-quart slow cooker. Whisk together broth and tomato paste in a bowl; add to cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Discard bay leaves before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
333
|
333
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 40 | 40 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 777 | 777 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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