AuthorKevin PetrizioThis recipe can be made as a stew or soup depending on how much water you use. Add 4 cups of water instead of the ½ cup and serve as a hearty beef soup if desired.
This recipe will not have the thickness that most stews have because we are limiting the amount of starch. The tomato will give it a little “body”.
1. You must brown the beef over high heat in batches. Don’t let it steam, we want brown bits on the bottom. Divide up the oil for your batches of beef browning.
2. When all browning is done, add veggies and potatoes to the pan and stir gently for about 5 min.
3. Add water and scrape bottom to get all of the flavor up
4. If you are using a separate pan you can now add everything to your slow cooker.
5. Add all spices except for the parsley
6. Put in a slow cooker on low for 5 hours or 3-4 hours on low on the stove top or in a 325 degree oven
7. When cooking is done, remove bay leaf, add parsley and check seasoning
8. Makes 4 Servings, divide into 2 cup servings, 3 cups for soup
Count as: 1 protein- 1 veggie- 1 starch- 1 fat
Ingredients
Directions
1. You must brown the beef over high heat in batches. Don’t let it steam, we want brown bits on the bottom. Divide up the oil for your batches of beef browning.
2. When all browning is done, add veggies and potatoes to the pan and stir gently for about 5 min.
3. Add water and scrape bottom to get all of the flavor up
4. If you are using a separate pan you can now add everything to your slow cooker.
5. Add all spices except for the parsley
6. Put in a slow cooker on low for 5 hours or 3-4 hours on low on the stove top or in a 325 degree oven
7. When cooking is done, remove bay leaf, add parsley and check seasoning
8. Makes 4 Servings, divide into 2 cup servings, 3 cups for soup
Count as: 1 protein- 1 veggie- 1 starch- 1 fat
