If you’re looking for a comforting meal on a cold winter night, you can’t go wrong with this vegetable beef stew. Tender beef, onions, peppers, zucchini and squash combine in this slow-cooked classic. Get the slow cooker going in the morning and enjoy an effortless evening with a steaming bowl of goodness.
- 2 tablespoons flour
- 1 ¾ lb. boneless beef chuck roast, trimmed, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 medium onions, diced
- 1 can ( 14 oz.) low-sodium beef broth
- 1 can ( 6 oz.) tomato paste
- 1 pkg. ( 1.5 oz.) beef stew seasoning mix
- 1 teaspoon dried thyme
- 1 medium butternut squash, peeled, seeded, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch pieces
- 1 bag ( 8 oz.) mixed baby bell peppers, seeded, cut into 1-inch pieces
- Ground black pepper, to taste
- Place flour in a shallow dish. Add beef in batches to coat lightly, shaking off excess. In a large skillet heat oil over medium heat. Add beef; cook until browned on all sides.
- Transfer beef to a 3- to 4-quart slow cooker; return skillet to heat. Add onions to skillet; cook 3 minutes or until softened. Add broth, tomato paste, seasoning mix and thyme; cook and stir, scraping up any browned bits. Pour into slow cooker.
- Add squash to slow cooker. Cook, covered, on low 6 hours.
- Add zucchini and bell peppers to slow cooker. Cook, covered, 2 hours or until vegetables and beef are tender. Season with pepper to taste, and serve.
Serving Suggestion: Serve with a side of toasted French or Italian bread.
This recipe is
- Calories 506kcal 25%
- Fat 31.4g 48%
- Saturated fat 11.1g 56%
- Carbs 30.9g 10%
- Sodium 660mg 28%
- 8.5g sugar
- 5.4g fiber
- 27.1g protein
- 94mg cholesterol