One of my favorite recipes when it starts to get chilly is Beef Stew! It is packed with protein and vegetables. Crockpot recipes are also great for college students because they can put it all in and leave it while they’re in class. Once they get home, there’s a meal waiting or them! This Low-Fat Homemade Beef Stew is a fall favorite.
Yields: 6 servings | Serving Size: 1 cup | Calories: 264 | Previous Points: 5 | Points Plus: 6 | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 42 mg | Sodium: 214 mg | Carbohydrates: 24 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 18 g |
- 1 pound lean beef stew meat, cubed in about 1-inch pieces
- 2 tablespoons flour for coating the beef
- 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 celery stalks, coarsely chopped
- 1/2 cup diced red peppers
- 2 bay leaves
- 2 cups beef broth, fat-free and low-sodium
- 1 (14-ounce) can fire-roasted diced tomatoes
Coat the beef with the flour then shake off the excess then sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef then pour in the wine. Cook until sauce is slightly thickened and alcohol aroma is gone, about 5 minutes. Transfer the beef and its sauce to the crock pot.
In the crock pot, add onion, garlic, potatoes, carrots, celery, red peppers, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and pepper. Cover and cook on low for 8 hours or high 4 – 6 hours.