Nothing is better in winter than a pot of beef stew. And when you make it in the crock pot, the meat is so super tender. This one is a little more work than your typical crock pot recipe since different things have to happen at different times. But it is well worth it – the meat is super tender and the flavor is just great.
240 calories per serving
1 ½ lb. boneless chuck roast (trim off any fat)
1 envelope dry onion soup mix
½ t pepper
6 c water
2 c red potatoes, cubed
8 carrots, cut into chunks
1 c frozen peas, thawed
1 c frozen corn, thawed
5 T cornstarch
6 T water
Put beef in crock and sprinkle with soup mix and pepper. Pour water around meat and cover. Cook on high 5 hours. Remove meat and cut into cubes. Return to crock with veggies and cook on low 2 hours or until veggies are soft. Combine cornstarch and cold water and then stir into crock. Cover and cook on low one more hour. If the gravy does not thicken up enough, you can take a bunch of the liquid and add another cornstarch mix, bring to a boil and then simmer 2 minutes. That will get it nice and thick. Then just add back to the stew pot and serve immediately.
There’s nothing like a hot bowl of stew on a cold night. This one is packed with goodness and tastes so very yummy !
275 calories per serving
1 lb. lean steak (sirloin, London broil, filet, etc.) cut into 1 inch cubes
8 oz. sliced mushrooms
2 c green beans
2 large carrots, peeled and sliced
1 lb. potatoes, peeled and cut into 1 inch cubes (about 1 very large)
1 can (14 oz.) fat free beef broth
1 can (14 oz.) fat free beef gravy
¼ t garlic powder
1/8 t onion powder
Salt and pepper to taste
2 garlic cloves, minced
2 t olive oil
Heat pan to medium high heat and then add oil. When oil is hot, add beef. Sprinkle with garlic powder, onion powder, salt and pepper. Cook beef until browned on all sides, about 4 minutes. Add garlic and cook for another 5 minutes on medium heat, stirring occasionally. Add broth, gravy, and carrots. Bring to a boil. Then cover and cook 45 minutes on low heat. Add potatoes and cook another 30 minutes. Add green beans and cook a final 15 minutes.
Alternately, you can add all at once and crock pot this meal on low 5-6 hours – but the veggies will not be as crisp.
This crock pot meal is easier than easy ! Leftover meat, a couple cans and a little bit of chopping means only a 10 minute prep.
232 calories per serving
8 oz. leftover grilled lean sirloin beef (grill an extra steak one night and freeze the left over portion to save it for this meal)
15.5 oz. can of black beans, drained and rinsed
14.5 oz. can of fire roasted diced tomatoes
1 medium green bell pepper, diced
1 small onion, diced
1 T cumin
1 T chili powder
Salt and pepper to taste
4 T sour cream
Place all except the sour cream in a crock pot. Mix well and cook on low for 4 hours.
Place a dollop of sour cream on each bowl before serving.