Meal Prep- Hearty Beef and Vegetable Stew
After recently dusting off this recipe from the archives, I’m very excited to share it with y’all today! It comes from the Everything Healthy Slow Cooker Cookbook that I bought something like...6 years ago? I'm getting old and dusty myself.
I discovered this stew during my 60lb weight-loss and LOVED it for the great taste and low-calorie content. These days I’m focusing on building muscle, so I like to bulk it up with a side slice (or two) of sourdough bread.
As an added bonus, this stew includes parsnips and fennel-both vegetables that I don't consume often, but love the flavor of. Something about it tastes like Christmas to me. Perhaps a bit off-season given that it's June, but it's 2020 and if you haven't heard, THERE ARE NO RULES THIS YEAR.
I’m not always able to find the lean beef top round roast specifically (quarantine meat supply struggle is real), but it's OK to improvise. This is a scenario in which the cheaper cuts of meat are actually better. More expensive/tender cuts of meat tend to turn chewy in the slow cooker, just FYI.
Slow Cooker Beef and Vegetable Stew
2 teaspoons vegetable oil
1 large onion, diced
2 parsnips, diced
2 carrots, diced
2 stalks of celery, diced
3 cloves of garlic, minced
2 red skin potatoes, diced
1 tbsp minced fresh tarragon
2 tbsp minced fresh rosemary
1lb lean beef top round roast, cut into 1” cubes
¼ teaspoon salt
½ teaspoon black pepper
1 ½ cup water
½ cup frozen peas
1 bulb of fennel, diced
1 tbsp minced parsley
Heat the oil in a large skillet. Sauté the onion, parsnips, carrots, celery, garlic, potatoes, tarragon, rosemary, and beef until ingredients begin to soften and brown. If you don’t have a ridiculously large skillet (I don’t either), you may want to sauté in more manageable batches. Drain excess fat.
Place mixture in 4-quart crockpot. Sprinkle with salt and pepper. Add water. Cook for 8-9 hours on low power setting.
Add peas and fennel. Cook for an additional 30 minutes on high power setting. Stir in parsley before serving.
Nutrition Facts: (for 1/4 of recipe) 388kcal, 17g fat, 33g carbohydrate, 28g protein