Healthy Crockpot Beef Stew

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 8 hours 15 minutes

Ingrédients

2 lb beef chuck

2/3 cup white onion (diced)

1 cup carrots (diced)

2/3 cup peas (frozen)

2 tablespoons garlic (minced)

2 cups beef broth (low sodium)

2 tablespoons tomato paste

1 tablespoon worcestershire sauce (gluten free)

1/2 tablespoon balsamic vinegar

2 teaspoon thyme

Salt and pepper to taste

12 oz cauliflower florets

Instructions

Cut the fat off the beef and cut into 1-inch pieces and add it to a slow cooker. Add the salt and pepper.

Add the onions, carrots, garlic, tomato paste, worcestershire sauce, balsamic, beef broth and thyme. Cover and set to cook on low 8 hours (or low 4 hours).

About 30 minutes before the stew is done, add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside to cool 10 minutes.

15 minutes before stew is done add the cauliflower to a blender and blend until smooth. Add the cauliflower and frozen peas to the crockpot. Stir to combine and cook another 15 minutes to warm then serve!

Store the stew in the refrigerator up to 5 days or in the freezer up to 90 days.

Nutrition

• Calories: 328 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 8 g
• Cholestérol: 104 mg
• Sodium: 482 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 32 g