Slow-Cooker Beef Stew

PREP TIME: 15 min COOK TIME: 4 - 6 hours 4 servings

• INGREDIENTS

  1½ pounds beef stew meat

  1 (15-ounce) can low-sodium chickpeas, drained and rinsed

  1¼ pounds sweet potatoes (about 3 medium), diced

  1 cup baby carrots (about 20)

  1 cup frozen peas

  1 yellow onion, diced

  1 celery stalk, diced

  2 garlic cloves, minced

  3 bay leaves

  2½ cups low-sodium beef broth

  2 tablespoons tomato paste

  1 tablespoon Worcestershire sauce

  1 teaspoon dried thyme

  1 teaspoon paprika

  ¼ teaspoon salt

  ¼ teaspoon freshly ground

  black pepper

• DIRECTIONS

  1. Place the meat, chickpeas, sweet potatoes, carrots, peas, onion, celery, garlic, and bay leaves in the slow cooker.

  2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and black pepper. Pour this into the slow cooker and stir to combine. Cover and cook on high for 4 to 6 hours.

• STORAGE

  REFRIGERATE: Store the cooled stew in a resealable container for up to 1 week. Reheat single or multiple portions in a saucepan over medium-high heat until the stew is warmed through, about 5 minutes. Individual portions can also be reheated in the microwave for 1½ to 2 minutes.

  FREEZE: Store the cooled stew in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight. Reheat in a saucepan over medium-high heat until the stew is warmed through, about 5 minutes. Individual portions can also be reheated in the microwave for 1½ to 2 minutes.

• STATS

  Per Serving (2 cups): Calories: 518; Fat: 10g: Saturated Fat: 4g: Protein; 49g: Total Carbs: 59g; Fiber: 13g: Sodium: 903mg

  Source: The Healthy Meal Prep Cookbook - Toby Amidor, MS, RD, CDN

I like a thicker stew so I mix 1/2 cup of the juice with 1/4 cup flour then add to stew.