Veggie Lovers Beef Stew

Big chunks of delicious fresh vegetables. Chunks of beef. Rich flavors.

No you're not reading an advertisement for Campbell's chunky... They actually copied me. Vegetable and beef stew is just as hearty as it is delicious, and cooking it in a Crock pot makes getting dinner on the table almost hassle free!

What you need:
1/2 a sweet onion
2 stalks of celery
2 1/2 teaspoons minced garlic
1 c. vegetable (or beef) stock
4 carrots
2 yellow squash
2 small potatoes
1 lb. beef stew meat (or some beef that you cut into chunks)
3 Tbsp. basil
2 Tbsp. garlic powder
2 Tbsp. rosemary
1 tsp. salt
1 Tbsp. pepper
1/2 tsp. tarragon
1/2 tsp. anise seed
1 Tbsp. thyme

What to do:
Chop onions and celery finely in chopper or by hand. Combine with garlic and spices in small frying pan and cook on low heat approximately 15 minutes stirring occasionally.

Chop carrots, potatoes and squash into bite size pieces and place in slow cooker. Pour vegetable broth over the vegetables. Add in the beef. Cover with onion/celery mixture and stir. Cook on low heat for about 5 hours, or until beef is done inside, stirring around occasionally (every 45 minutes or so).

Serve alone, over rice, or with bread.

Nutrition info:
I've found that this recipe makes about seven 1-cup servings. The nutrition information below is for a 1-cup serving.
Calories: 215
Fat: 4.6g
Saturated fat: 1.7g
Cholesterol: 58mg
Sodium: 523mg
Carbs: 20g
Fiber: 4g
Sugars: 4.2g
Protein: 23.4g

Of course, you don't have to use the same vegetables if they're not available.

Enjoy!
-Mimi-