Celebrating the delights of good healthy everyday food and special treats! Sharing recipes, information, and experiences.

Tuesday, November 2, 2010

Recipe for NCLS Beef and Veggie Slow Cooker Stew

Last week, the SF Giants were contending for the National League Championship Series title.  They won!  And on to the World Series they went...long time coming.   I put this pot of healthy and delicious beef and veggie stew on in the morning and took it over to our friends house that evening where we all cheered on the Giants.  Was it our cheering?  The stew?  Not sure, but they did win, so I'm honoring that in the title for this easy crock pot recipe.

Makes 10 servings, each approximately 295 calories, 10 grams fat, 36 grams carbs, 17 grams protein

1 lb lean ground beef (or turkey, or bison)
3 cups vegetable stock
Kernels from 2 ears of corn (about 2 cups)
4 medium tomatoes, large dice
1 15 oz. can black beans
1 15 oz. can cannellini beans
1 large zucchini, small dice
1 green bell pepper, small dice
1 yellow bell pepper, small dice
4 large leaves of Swiss chard, shredded
½ pound fingerling potatoes, cut in thirds
5 cloves garlic, smashed with blade of knife
1 TBSP dried rosemary
1 TBSP dried oregano
1 TBSP dried thyme
1 TBSP + 1 tsp kosher salt
1 TBSP + 1 tsp ground black pepper
½ cup balsamic vinegar

Season the ground beef with tsp each of salt and pepper.  Brown and then drain any liquid off.
Cut up veggies.

Add everything except vinegar to large (6 QT) crock pot and cook on low for 7 hours.  Add vinegar and cook an additional hour.
Serve alone, with brown or white rice, or with crusty bread.

I know we are spoiled here on Maui with fresh veggies pretty much year round.  This recipe is versatile enough that you can sub in what you have or use good quality frozen veggies.  Enjoy!  Check out a fun blog "round up" called  What's on your plate? at Good Cheap Eats.
Printable Recipe