Harvest Beef Stew
This is a hearty stew sure to keep you warm during cold autumn nights.

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2 lbs chuck beef chunks
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2 TBSP olive oil
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28 oz canned diced tomatoes in juice
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1 medium onion, chopped
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3 cups diced red potatoes
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2 cups diced carrots
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3 stalks of celery, diced
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5 cloves of garlic, finely chopped
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4 cups water
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3 TBSP balsamic vinegar
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3 TBSP chopped fresh parsley
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1 TBSP italian seasoning
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Salt and pepper to taste (salt optional)
Heat oil over medium high heat in a large skillet. Brown the beef for 2-3 minutes, not worrying about it cooking through.
Pour the beef, diced tomatoes with juice, and all the remaining ingredients into the crockpot.
Cook over low heat for 6-8 hours.
Nutritional Facts
- Servings
- 12
- For 1 serving of soup excluding salt
- Calories 269
- Saturated Fat 5g
- Sodium 414mg
- Carbohydrates 13g
- Dietary Fiber 2g
- Protein 19g
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