Crockpot Lentil Beef Stew Recipe
Slow Cooker Lentil Beef Stew Recipe
This super easy lentil and beef stew has enough vegetables to be a great “not winter, but not fully spring” meal. Try red lentils for a smoother texture, or green ones for a more firm option. Makes 6 servings.
What you need:
- 1 small uncooked onion(s), chopped
- 1 medium clove(s) garlic clove(s), minced
- 1 large uncooked zucchini, diced
- 16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 14 1/2 oz canned diced tomatoes, undrained
- 1 Tbsp canned tomato paste
- 3/4 cup(s) dry lentils
- 4 cup(s) low sodium beef broth
- salt and pepper to taste
How to make:
- Place all ingredients 5- to 6-quart slow cooker; stir well. Cook on Low until beef is very tender, 6−7 hours.
- Add salt and pepper to taste, and serve.
- Serving size: 1½ cups
Per serving (1.5 cups)
- Calories – 335
- Protein – 34 g
- Carbohydrates – 40 g
- Fat – 4.8 g
- Fibre – 9.8 g
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more