Slow Cooker Beef and Green Bean Stew
A hearty, comforting stew rich in iron and protein. By using plenty of root vegetables and lean beef, it provides slow-digesting carbs that don't spike blood sugar.
Nutrition per serving
Ingredients
- 1.5 lbs lean beef stew meat, cubed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup green beans, cut
- 1 onion, diced
- 2 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
Portion guidance
Serve one large bowl; pairs well with a side of leafy green salad.
Step-by-step method
- 1
Place beef, carrots, celery, green beans, and onion into the slow cooker.
- 2
Whisk broth, tomato paste, rosemary, and garlic together.
- 3
Pour broth mixture over the ingredients in the slow cooker.
- 4
Cover and cook on low for 8 hours.
- 5
Stir gently before serving to break up any large pieces.
- 6
Adjust seasoning with salt and pepper to taste.
Smart substitutions
Swap
beef
boneless pork loin
Swap
carrots
turnips
Storage & reheating
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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