To keep this stew on the lean side, trim the stew meat yourself, or purchase stew meat that is labeled lean.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.

  • Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

  • If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 1/4 cups
243 calories; protein 19.7g; carbohydrates 27g; dietary fiber 1.4g; sugars 4g; fat 5.1g; saturated fat 2.2g; cholesterol 46.7mg; vitamin a iu 2508.8IU; vitamin c 8.5mg; folate 6.7mcg; calcium 189.3mg; iron 3mg; magnesium 20.3mg; potassium 392.5mg; sodium 578.4mg.

2 lean protein, 1 1/2 starch, 1 vegetable