Loaded Vegetable Beef Stew Recipe
- 8 bacon strips, diced
- 3 pounds beef stew meat, cut into 1-inch cubes
- 6 medium carrots, cut into 1-inch pieces
- 6 medium tomatoes, peeled and cut into wedges
- 4 medium potatoes, peeled and cubed
- 3 cups cubed peeled butternut squash
- 2 medium green peppers, chopped
- 2 teaspoons dried thyme
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) beef broth
- 6 cups chopped cabbage
- 1/2 teaspoon pepper
- 1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
- 2. In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
- 3. Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
1-1/3 cups equals 336 calories, 15 g fat (5 g saturated fat), 81 mg cholesterol, 516 mg sodium, 23 g carbohydrate, 5 g fiber, 27 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.