Happy Thursday friends! I hope you had a nice New Year’s Eve and New Year’s Day!

Just in case you missed the news, there is a new addition to Operation Nutrition! I will be posting free workout schedules and routines for you to follow every week! You can go here to read all of the details and to see this week’s schedule!

I spent most of the morning writing up the next set of workouts and updating the calendar. I’m so excited to share these workouts with you! The next schedule will be posted on Sunday. Please leave me a comment to let me know if you’re doing them. I’d love to hear from you. Smile

A few days ago, I used my new Dutch oven (for the first time) to make Beef Stew. It turned out so well that I had to share the recipe with you. If you don’t own a Dutch oven, no worries because you can make it using a slow cooker too.


 Slow Cooker Beef Stew

Servings: 6
Serving Size: 1 1/2 cups
Calories: 519
Fat: 15.9 g
Carbs: 31.1  g
Protein: 59.2 g

Here are the ingredients you’ll need for 6 servings:
Recipe adapted from the Food Network 

    • 1 tbsp. olive oil for searing
    • 4 tbsp. flour
    • 2 1/4 pounds beef; cubed into 2-inch pieces 
    • salt and black pepper to taste
    • 1 tbsp. butter
    • 2 medium onions, diced
    • 5 cloves of garlic, minced
    • 1 tablespoon tomato paste
    • 4 cups low-sodium beef broth 
    • 6 sprigs fresh parsley
    • 6 sprigs fresh thyme
    • 2 bay leaves
    • 1-1/4 pounds medium red potatoes, quartered
    • 4 medium carrots, cut into 2-inch pieces
    • 2 celery stalks, cut into 2-inch pieces
    • 28 oz. canned whole tomatoes, lightly crushed

Preheat oven to 275 degrees (if using a Dutch oven). If you’re using a slow cooker, put it on medium heat.

Pour oil into a large skillet over medium-high heat.

Mix flour, salt, & pepper together on a large piece of wax paper. Dredge the beef in the flour mixture.Shake off the excess flour, and add the meat to the skillet. Sauté the meat, uncovered, until well-browned on both sides (about 8 minutes). Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out any excess mess (you’ll be using this skillet again).

Return the skillet to the stove. Add butter. Once melted, add the onion and sauté for 5 minutes (or until lightly browned).

Add the garlic and cook for about 1 minute. Next, add the tomato paste, stirring frequently until mixture is browned (about 1 minute).

Place the beef into the slow cooker along with the broth. Next, add the parsley, thyme, and bay leaves. Add salt and pepper to taste. Stew the meat until tender (about 1 1/2 hours). If you are making this in a slow cooker, add the vegetables at this time.

Add the potatoes, carrots, celery, and tomatoes. Cook, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender (about 1 hour).

Remove and discard the herbs before serving. Divide among bowls and serve immediately. Enjoy!

This was one of the best tasting beef stews I’ve ever made. I hope you like it!

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