Slow Cooker Vegetable Beef Stew
Here's a hearty beef and vegetable stew that's perfect for cooking all your harvested vegetables from the garden using a slow cooker to cook it all day for a great meal that's ready to go come dinner time.
Ingredients
- 1 pound beef stew meat or chuck roast
- 1 eggplant peeled and chopped into 1 inch pieces
- 1 medium onion - diced
- 2 carrots cleaned and chopped into bite-sized pieces
- 2 celery stalks cleaned and sliced
- 1 rutabaga peeled and sliced thin
- 1 summer squash cleaned and chopped into bite size pieces
- 5 small tomatoes
- 2 small white potatoes quartered
- 2 cloves garlic
- 2 small sweet potatoes chopped into bit size pieces
- 1 large bunch of fresh thyme
- large pinch salt & black pepper
- 2 tablespoons tomato paste
Instructions
- In a large slow cooker combine all vegetables.
- Place beef cubes on top.
- Place a rubber band around the thyme and place on top of beef.
- Cook on low for 4-5 hours
- Add tomato paste and stir.
- Cook for an additional hour, then serve
Notes
Leftovers can be stored in airtight containers and kept in the refrigerator for a few days.
You can also freeze the stew in good freezer containers for a couple of months.
Nutrition
Serving: 1gCalories: 259kcalCarbohydrates: 28gProtein: 19gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 135mgPotassium: 1222mgFiber: 7gSugar: 11gVitamin A: 4010IUVitamin C: 46mgCalcium: 79mgIron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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