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Slow Cooker Harvest Beef

Featured in the October 2022 - Hookui newsletter.

Slow Cooker Harvest Chicken and Vegetables

Ingredients:

Slow Cooker Harvest Beef

  • 1 pound bottom round beef roast (cut into 1-inch cubes)
  • 1 large Russet potato, cut into 1/2-inch dice (about 2 cups)
  • 1/4 cup all-purpose flour
  • 1 medium sweet potato, cut into 1/2-inch dice (about 2 cups)
  • 2 cups peeled, thinly sliced carrots
  • 1 (10-ounce) package frozen pearl onions
  • 1 (14.5-ounce) can no-salt-added, diced tomatoes
  • 1 (14.5-ounce) can low-sodium beef broth
  • 1 cup water
  • 3/4 teaspoon dried thyme
  • Salt to taste
  • 1/2 teaspoon ground black pepper
  • 1 (10-ounce) package frozen peas
  • 2 tablespoons dried parsley

Directions:

  1. In a 6-quart slow cooker, add beef cubes.
  2. Add Russet potato and flour and stir.
  3. Add sweet potato and carrots.
  4. Top with pearl onions, diced tomatoes, beef broth, water, thyme, salt, and pepper.
  5. Cover and cook until beef is tender, about 8-10 hours on LOW or 5-6 hours on HIGH.
  6. Right before serving, stir in frozen peas and dried parsley.
  7. Cover and let peas cook, about 5-10 minutes.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 4.5 g fat, 1.5 g saturated fat, 45 mg cholesterol, 200 mg sodium, 40 g carbohydrate, 7 g fiber, 10 g sugar, 24 g protein

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