Looking for a quick and healthy slow cooker dinner? This hearty slow cooker beef stew recipe is loaded with beans and vegetables, yet retains that beef flavor and richness. It takes only 10-15 minutes to prepare in the morning and simmers all day in the slow cooker for an easy and healthy dinner.

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

Beef stew doesn’t need to be heavy and loaded with fat, and this recipe proves it. You can feel good about serving this hearty slow cooker beef stew recipe to your family. Not only is this considered low-fat with less than 30% of calories from fat, but it’s considered low in saturated fat, as well, with less than 10% of calories from saturated fat. As a bonus, it’s also low in sodium with less than 140mg per serving.

Not only do I love the fat and sodium content of this stew, but it’s an easy way to include plenty of vegetables, beans, and lentils in our diets. Although I prefer to use a mix of black beans, kidney beans, and lentils, you can add any type of beans you wish. It’s a healthy and easy way to add both protein and fiber to the bowl. Just make sure the beans are washed and soaked prior to adding to the slow cooker. I have tried to add beans in the past without the extra step to soak them, and we end up with a very undercooked product. Don’t like beans? No problem! Just omit the beans and this will taste almost as good.

You may be wondering, is it safe to add raw ground beef to the slow cooker? Yes, it is! While most recipes call for browning the meat prior to adding it to a slow cooker, it is strictly for the extra flavor that comes from the browning process. Because that takes more time (and more dishes!) I add the beef raw. That is also the reason I recommend lean beef, to avoid too much grease and fat cooking out into the stew. As a side note, some may wish to omit the beef from the recipe and make a vegetarian stew. While there is plenty of protein from the beans and lentils, the beef adds a very rich flavor, and I don’t recommend leaving it out.

My family likes to eat this with cornbread, though it also works well as a stand-alone dish. I have left this simmer in the slow cooker all day while at work, and it still tastes great at dinner time. It’s a fantastic recipe for long days away from home, like for work, sports tournaments, or just to have a hot dinner ready after a fun outing.

Beef Vegetable Stew Recipe

Ingredients

• One pound 93% lean ground beef
• 1/3 cup dried lentils, washed and soaked
• 1/3 cup dried black beans, washed and soaked
• 1/3 cup dried kidney beans, washed and soaked
• 1 bag frozen soup vegetables (12 ounces)
• 2 cans no salt added diced tomatoes (14.5 oz each)
• 1/2 Tablespoon garlic powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• black pepper to taste
• water (about 1-2 cups)

Directions

1. In a slow cooker, add the lentils, kidney beans, black beans, and soup vegetables.
2. Break up the ground beef into small pieces and place on top of the vegetables
3. Add the tomatoes and seasonings over top of the ground beef
4. Add just enough water to cover the top of the ingredients, then stir gently until well mixed
5. Cover and cook on low for 6-12 hours

Time Saving Tip: Soak the beans and lentils in water overnight so they are ready in the morning.

Nutrition Information per serving (4 servings per dish)

• 385 Calories
• 8 g Total Fat
• 3.5 g Saturated Fat
• 35 g Protein
• 130 mg Sodium
• 41 g Total Carbohydrate
• 8 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.