Crockpot Beef Stew: Easy Recipe

Quick and Easy Crock Pot Lower Sodium Beef Stew

Talk about comfort food!  What is better on a cold day that a warm bowl of stew!  And I love anytime I can take advantage of my crockpot to take care of dinner!

1 lb of Organic Free Range Beef
6 Cups of Low Sodium Vegetable Broth
4 Tablespoons of Whole Wheat Flour
2 Tablespoons of Flax Meal
5 Yukon Gold Potatoes
1 Cup of small Fresh Tomatoes
2 Teaspoons of Mrs Dash Garlic & Herb
1 Onion loosely chopped
3 Celery Stalks
6 New Carrots, Peeled, but not chopped
1 Teaspoon of Onion Powder
.5 Teaspoon of Paprika
.25 Teaspoon of Salt
1/4 Cup of Peas

The prep for this is super easy!  I’ve also made this with leftover beef from a Prime Rib dinner out and it turned out great.

1. Cube your beef  to your desired size.  Place in the crockpot and cover with the broth.
2. Roughly chop onions and celery – or you can use 2 cups of diced mixed vegetables.
3. Cut the yukon gold potatoes into large pieces -  don’t peel – potato skins are loaded with vitamin C.
4. Add seasonings & flour.
5. Set your crockpot to cook and leave it till dinner time.  Right before serving add peas.

Lil Dude wanted to have it for his school for lunch!

Pin It

This post was sponsored by Mrs Dash

Love letter to the FDA – This blog post was written while participating in the Mrs. Dash and TwitterMoms blogging program. I was compensated for the time I took to research, test and create the recipes, and to write the posts. My opinions are my own and aren’t for sale.