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Comfort in a Bowl

Fall into Good Health with Quick and Easy Recipes the Whole Family Will Enjoy

With fall comes that transition from the patio grill and corn-on-the-cob to the kitchen stovetop and a simmering pot of stew or a warm comfort food. Fall also provides those last opportunities to visit a local farmers market or a family outing to go apple picking. With families spending more time together at home, make mealtime a healthy, happy time with a little advance planning, a few helpers and a slow cooker.

Slow Cooker Harvest | Beef Stew

Let the slow cooker do all the heavy work for you! Just toss all the ingredients into the slow cooker and come home to a piping hot stew, perfect to serve after a day of hiking or outdoor activities.


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 cubes (about 2 cups)
2 cups peeled, thinly sliced carrots
1 package frozen pearl onions
1 can no-salt-added, diced tomatoes
1 can low-sodium beef broth
1 cup water
3/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 package frozen peas
2 tablespoon dried parsley


Cut the bottom round beef roast into 1-inch cubes and add into a 4-to 6-quart slow-cooker bowl. Chop the potato into 1/2-inch dice, adding to the beef cubes, along with the flour. Use a spoon to stir mixture together.

Cut the sweet potato into 1/2-inch cubes and thinly slice carrots. Add the sweet potato and carrots into the slow cooker over the meat. Top with the pearl onions, diced tomatoes, beef broth, water, thyme, salt, and pepper.

Cover the slow cooker with a lid and cook until beef is tender, about 10 to 12 hours on low heat or 5 to 6 hours on high heat. Right before serving, stir in the frozen peas and dried parsley. Cover and let peas cook, about 5 to 10 minutes. Serve.


Make sure that the food that will take the longest time to cook—in this case, both the beef and the Russet potato—are closest to the heat’s source on the bottom of the slow cooker.

Keep it Healthy: If you can’t find bottom round beef roast for this beef stew, go for another lean cut of beef like bottom eye roast or top round.

Do a majority of the prep work the evening before, cutting up the beef, sweet potato, and carrots.

Save the potato chopping for right before adding into the slow cooker because it will discolor if cut in advance.


6 Servings; Serving Size: 2 cups
Per serving: 311 calories, 24 grams protein, 42 grams carbohydrate (7 grams fiber, 10.5 grams sugars, 0 added sugars), 4.2 grams fat, 45 mg cholesterol, 211 mg sodium

Source: American Heart Association
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