Slow Cooker Beef and Vegetable Stew

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

1 pound stew beef

2 cloves garlic (minced, or 2 teaspoons of garlic paste)

2 bay leaves

1 shallot (sliced thinly, or 2 green onions)

2 tablespoons tomato paste

2 cups beef broth

1 zucchini (cubed to bite size)

1 summer squash (cubed to bite size)

1 yellow bell pepper (cubed to bite size)

1 red bell pepper (cubed to bite size)

pinch salt and pepper (to taste)

Parmesan cheese and fresh basil (optional) (for garnish)

Directions

Whisk together beef broth, tomato paste, garlic, shallot, and salt and pepper to taste in the pot of your crock pot.

Add in the meat, and turn it to coat.

Cook

Add the bay leaves and cook on LOW for 6-8 hours, stirring occasionally.

Serve

Add diced vegetables in the last 30 minutes of cooking time. Remove the bay leaves before serving. Garnish, serve, and enjoy!

Nutrition

• Calories: 142 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2.3 g
• Cholesterol: 47 mg
• Sodium: 387 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 19 g