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.

Crock Pot Beef Stew - Prep

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!

Comfort in a Bowl

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.