08/01/2025
Cold weather and slow cookers are made for each other!
Here is a heart healthy recipe from American Heart Association on Heart.org. A Slow Cooker can be a great way to have hearty, healthy meals with little effort.
𝐒𝐥𝐨𝐰 𝐂𝐨𝐨𝐤𝐞𝐫 𝐇𝐚𝐫𝐯𝐞𝐬𝐭 𝐁𝐞𝐞𝐟 𝐒𝐭𝐞𝐰
Calories
311 Per Serving
Protein
24g Per Serving
Fiber
7g Per Serving
Servings 6 Serving Size 2 cups
1 pound bottom round beef roast, cut into 1-inch cubes, all visible fat discarded
1 large russet potato, cut into 1/2-inch pieces (about 2 cups)
1/4 cup all-purpose flour
1 medium sweet potato, cut into 1/2-inch pieces (about 2 cups)
2 cups thinly sliced carrots
10 ounces frozen pearl onions
1 14.5-ounce can no-salt-added diced tomatoes
1 14.5-ounce can fat-free, low-sodium beef broth
1 cup water
3/4 teaspoon dried thyme
1/2 teaspoon pepper
10 ounces frozen peas
2 tablespoons dried parsley
Directions
Tip: Click on step to mark as complete.
Add the beef, potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
Cook, covered, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. Cook for 5 to 10 minutes.
Quick Tips
Cooking Tip: When using your slow cooker, make sure the food that takes the longest time to cook, such as the beef, potatoes, and carrots in this recipe, are on the bottom, which is closest to the heat source.
Keep it Healthy: If you can't find bottom round beef roast for this beef stew, go for another lean cut of beef like bottom eye roast or top round. You can also use stew meat, but be sure it's lean.
Tip: To save time in the morning, do some of the prep work the evening before, such as cutting up the beef and carrots. Wait to chop the potato until right before adding it to the slow cooker; it will discolor if cut in advance.
https://www.riverbranchhealthcare.com
https://recipes.heart.org/en/recipes/slow-cooker-harvest-beef-stew