Friday, January 3, 2014

Vegetable Beef Stew - Low Carb Recipe for the Crock Pot

Since I woke up to a rainy day this past Sunday, I knew it was time to pull out the crock pot and use the beef stew meat I'd had in the freezer.

This time, while making the soup, I held back on the spicy spices to help change things up a bit... After sharing all the recipes I'd made in my first post, I realized I make a lot of spicy things! :) So this recipe is an effort to balance things out and add more variety. Also, though zucchini is not listed in the ingredients, I later realized it would have been an excellent addition! If they are in your kitchen I think adding a medium sized one, all chopped up, would hit the spot! :)

Vegetable Beef Stew

What you'll need:

- 1.5lbs Stew Beef
- 1 Cup chopped onion
- 1 Cup chopped peppers
- 1 can drained green beans, kitchen cut
- 1 6 oz can tomato paste
- 1 garlic clove minced
- 3 Cups beef broth
- 1 Cup water
- 2 Tablespoons Bacon Grease
- 1 or 2 bay leaves
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Poultry Seasoning
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/8 Teaspoon Paprika
- 1/8 Teaspoon Ground Mustard

Add all ingredients to crock pot and set on low for 8 hours.
If you want the soup in 4 hours put all ingredients in crock pot on HIGH for 4 hours.

Serve warm! Add a dollop of sour cream on top if you like! It's equally delicious ;) 

Ahh... the beauty of crock pots...throw things together, set it and forget it... until you're ready to eat!


  1. I'm excited to make this later this week! It's on our weekly meal plan :)

    1. Oh wonderful! :) I hope you and your family like it! :) Feel free to let me know one way or the other ;). Thank you for commenting! Best, Dawn