|Nutritional Guidelines (per serving)|
Nothing is better than a comforting beef stew on a cold winter's night. But most beef stew recipes can add up when it comes to the calorie count due to the typical "beef stew" cut of meat and rich beef stock. This recipe uses top sirloin, which is a leaner cut of meat, and water and tomato juice instead of beef stock. But don't worry, there is no loss of taste--the slow cooking allows the flavors to meld and create a thick, hearty meal.
Many beef stew recipes call for browning the meat first to add another layer of flavor, but it isn't necessary. If you prefer to do this, cook the pieces of beef in a tablespoon of canola or olive oil in a skillet over medium-high heat until brown on all sides. Then add to the slow cooker with water and onion.
This slow cooked beef stew makes an excellent meal for any weeknight or weekend as almost all of the cooking time is unattended. Filled with carrots, potatoes and tomatoes it is a complete and delicious meal.
- 1 lb. top sirloin, cut into bite-sized pieces
- 3 cups of water
- 1 1/2 tbsp. minced onion
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 large Idaho potatoes, peeled and cut into bite-sized pieces (about 1 1/2 lb.)
- 6 large carrots, peeled and sliced into bite-sized discs (about 1 lb.)
- One 15-oz. can stewed tomatoes
- 4 cups tomato juice
Place the beef, water and minced onion in a 4-quart slow cooker, and cook on high for 1 hour.
Add the remaining ingredients to the slow cooker, and cook on low for 7 hours, assuring that the meat and vegetables become tender.