Slow Cooker Italian Beef Stew - Dump and Go Dinner
8
Servings
19
Ingredients
9
Comments
Our diet friendly Slow Cooker Italian Beef Stew is a healthy and satisfying meal to warm up with on chilly winter nights.
8
Servings
19
Ingredients
9
Comments
Ingredients
- 3 cups Beef Bone Broth/Stock
- 1 pound Stew Beef
- 14 ½ ounces Diced Tomatoes, Canned
- 1 tablespoon Tomato Paste
- 1 ¼ cups dice Onion
- 1 ½ teaspoons mince Garlic, Cloves
- 1 ¼ cups dice Celery
- 2 cups dice Zucchini
- 2 ½ cups chunk Red Potato
- ⅓ cups dice Bell Pepper, Green
- ⅓ cups dice Bell Pepper, Red
- 2 tablespoons Red Wine Vinegar
- 1 ½ teaspoons Italian Seasoning
- 1 tablespoon Basil, Dried
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 tablespoons Butter
- 2 tablespoons Flour, All-Purpose
- 1 cup Cooking Liquid
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Divide all ingredients into indicated number of gallon freezer bags. Seal, label and freeze.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients into a slow cooker.
- Cover and cook on low for 6 hours.
- About 20 minutes before serving, melt butter in a small saucepan over medium-low heat.
- Whisk in flour to create a paste.
- Slowly whisk in the cooking liquid, then allow to thicken over medium heat for 2-3 minutes. Stir frequently.
- Pour mixture back into slow cooker and stir to incorporate into stew.
- Allow to simmer for additional 10 minutes to thicken before serving.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 190
- Total Fat
- 6g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 44mg
- Sodium
- 718mg
- Total Carbohydrates
- 19g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 16g
- WW Freestyle
- 4
9 Comments
Join the discussionThere were a few things I wanted to clarify before making this recipe, as I want to go the freezing route. Do all of the ingredients (including the meat) go into the bag raw? Also, could I skip the thawing step and just extend the cooking time, or is that not recommended? Thanks!
We do not recommend to skip the thawing stage. Here is a great post on how to thaw your meals http://onceamonthmeals.com/get… And to answer your question, yes all the ingredients go into the bag raw.
I made this before and my family loved it! Can I use fresh basil instead? Should this be added at the end? How much? I will be serving this at my son’s family birthday party tomorrow. Any ideas for sides? Thanks! Great recipe!
Happy to hear it Janae! I would double the basil for fresh. Dried has more concentrated flavor so you don’t need as much. And as for sides I’d say a really hearty sourdough bread like our artisan bread http://onceamonthmeals.com/art… or just buy some at your grocery store. And maybe just a simple caprese salad http://onceamonthmeals.com/bal… for a starter? Happy birthday to your son!
Hi, I was wondering can this be cooked in the slow cooker and then frozen to be thawed and eaten later???
LB
Absolutely!
Can this be made in the instant pot instead of the slow cooker?
I don’t understand what is meant by “Cooking Liquid”
The cooking liquid is the broth/ liquid that has collected in the slow cooker during that 6 hour cooking time. You would remove the amount that is listed on your recipe and add it to butter/flour mixture in the saucepan. Typically you could put the measuring cup or a ladle right into the slow cooker to draw up the needed amount.