Healthy Crockpot Beef Stew

beef stew on a plate with bread on the side

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Ratings (9)
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
737 Calories
21g Fat
72g Carbs
66g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 737
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 36%
Cholesterol 144mg 48%
Sodium 954mg 41%
Total Carbohydrate 72g 26%
Dietary Fiber 18g 65%
Protein 66g
Calcium 261mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This low fat, low sodium Healthy Crockpot Beef Stew is full of flavor. It's very simple to make. The only work you really need to do is cut the beef into cubes and cut the onions and garlic. All of the ingredients are just mixed in the slow cooker and cooked.

This is the perfect recipe for the beginning cook. If you aren't sure about your skills, you can ask the butcher to cube the meat for you, or you can buy meat that has already been cubed in most grocery stores. 

You can certainly add more veggies to this recipe. Some sliced mushrooms, either fresh or canned, would be delicious, as would some chopped zucchini or frozen corn. You could add some chopped Yukon gold or russet potatoes and omit the pasta if you'd like. One of the nice things about recipes like stews and soups is that they are so tolerant. That means you can fiddle with them and they will still be delicious.

If the stew isn't thick enough when it's time to eat, you can add about a tablespoon or two of cornstarch mixed with 1/4 cup water. Stir it into the stew, then cover the slow cooker and cook on high for another 10 to 15 minutes or until the mixture is thickened. The pasta should absorb enough liquid that the stew will have a nice texture. Serve with breadsticks and a green salad for a great dinner.

Ingredients

  • 1-1/2 pounds sirloin tip (cut into 1-1/2" cubes)
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup red wine or beef broth
  • 2 cups low sodium beef broth
  • 2 14-ounce cans diced tomatoes (Italian seasoned, undrained)
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • 2 cups baby carrots
  • 1 9-ounce package frozen cut green beans (thawed)
  • 9 ounces fettuccine (fresh, cut in half)

Steps to Make It

  1. Toss the cubed beef with the flour, salt, and pepper and place in a 3 1/2 quart or larger crockpot.

  2. Add red wine or beef broth, remaining beef broth, diced tomatoes, garlic, onion, and baby carrots and mix well.

  3. Cover the slow cooker and cook on low for 8 to 9 hours until the beef is tender.

  4. Stir in the green beans and the pasta. Increase heat to high and cover the crockpot. Cook for 10 to 13 minutes longer until the pasta is tender.

  5. If you have a new, hotter cooking crockpot, cook on low for 6-1/2 to 8 hours until the beef is tender, then add the pasta and beans.

  6. Serve immediately.