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Slow Cooker Italian Beef Stew - Dump and Go Dinner

<p>Our diet friendly Slow Cooker Italian Beef Stew is a healthy and satisfying meal to warm up with on chilly winter nights.</p>
8 Servings Recipe By

Ingredients

  • 3 cups Beef Bone Broth/Stock
  • 1 pound Stew Beef
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 1 tablespoon Tomato Paste
  • 1 1/4 cups dice Onion
  • 1 1/2 teaspoons mince Garlic, Cloves
  • 1 1/4 cups dice Celery
  • 2 cups dice Zucchini
  • 2 1/2 cups chunk Red Potato
  • 1/3 cups dice Bell Pepper, Green
  • 1/3 cups dice Bell Pepper, Red
  • 2 tablespoons Red Wine Vinegar
  • 1 1/2 teaspoons Italian Seasoning
  • 1 tablespoon Basil, Dried
  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper

Serving Day Ingredients

  • 2 tablespoons Butter
  • 2 tablespoons Flour, All-Purpose
  • 1 cup Cooking Liquid

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 190 Calories
  • 6g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 44mg Cholesterol
  • 718mg Sodium
  • 19g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients into a slow cooker.
  2. Cover and cook on low for 6 hours.
  3. About 20 minutes before serving, melt butter in a small saucepan over medium-low heat.
  4. Whisk in flour to create a paste.
  5. Slowly whisk in the cooking liquid, then allow to thicken over medium heat for 2-3 minutes. Stir frequently.
  6. Pour mixture back into slow cooker and stir to incorporate into stew.
  7. Allow to simmer for additional 10 minutes to thicken before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of gallon freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the stew into the slow cooker and cook on low in slow cooker for 6 hours.
  3. About 20 minutes before serving, melt butter in a small saucepan over medium-low heat.
  4. Whisk in flour to create a paste.
  5. Slowly whisk in the cooking liquid, then allow to thicken over medium heat for 2-3 minutes. Stir frequently.
  6. Pour mixture back into slow cooker and stir to incorporate into stew.
  7. Allow to simmer for additional 10 minutes to thicken before serving.

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