Harvest Beef Stew

By Nikki Sheriff

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

Harvest Beef Stew
  • 2 lbs chuck beef chunks

  • 2 TBSP olive oil

  • 28 oz canned diced tomatoes in juice

  • 1 medium onion, chopped

  • 3 cups diced red potatoes

  • 2 cups diced carrots

  • 3 stalks of celery, diced

  • 5 cloves of garlic, finely chopped

  • 4 cups water

  • 3 TBSP balsamic vinegar

  • 3 TBSP chopped fresh parsley

  • 1 TBSP italian seasoning

  • Salt and pepper to taste (salt optional)

  1. Heat oil over medium high heat in a large skillet. Brown the beef for 2-3 minutes, not worrying about it cooking through.

  2. Pour the beef, diced tomatoes with juice, and all the remaining ingredients into the crockpot.

  3. Cook over low heat for 6-8 hours.

Nutritional Facts

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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