Healthy Recipes Recipes for Specific Health Condition Healthy Diabetic Recipes Slow-Cooker Beef Stew with Garlic, Herbs & Cannellini Beans Be the first to rate & review! Tossing all the ingredients into a slow cooker makes this Italian-inspired beef stew virtually a hands-off meal. The long simmer time is the secret to the beef's fork-tender texture and rich-tasting tomato-based gravy. By Andrea Kirkland, M.S., RD Andrea Kirkland, M.S., RD Facebook Instagram Website Andrea Kirkland, MS, RD, is a nationally recognized culinary registered dietitian with over 20 years' experience as a cookbook editor, recipe developer, and food writer and has developed over 1000-plus recipes. Andrea's passionate about sharing her knowledge on home cooking and meal planning and is on a mission to prove that when it comes to food the words healthy and delicious can co-exist. EatingWell's Editorial Guidelines Published on January 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Active Time: 30 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 45 mins Servings: 8 Nutrition Profile: Diabetes Appropriate Jump to Nutrition Facts Ingredients 1 ½ pounds small red potatoes, cut into quarters (4½ cups) 3 medium carrots, cut diagonally into 1-inch pieces (2¼ cups) 3 celery stalks, cut diagonally into 1-inch pieces (1¼ cups) 1 cup chopped onion 6 cloves garlic, minced 2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks 1 15-ounce can diced tomatoes with basil and oregano 1 (6 ounce) can tomato paste 2 cups low-sodium beef broth, divided ¾ cup dry red wine 1 ¼ teaspoons salt 1 teaspoon ground pepper 16 fresh thyme sprigs or 1 tsp. dried 12 fresh rosemary sprigs or 1 tsp. dried 2 teaspoons cornstarch 1 (15 ounce) can cannellini beans, rinsed 6 cups baby spinach Directions Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. If using fresh thyme and rosemary, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the herb bundle to the stew, gently pressing into the liquid, or sprinkle in the dried herbs. Cover and cook on Low until the beef is tender, about 8 hours. Remove and discard the herb bundle, if using. Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes. Stir in spinach by the handful; cook until wilted, 1 to 2 minutes. Equipment 6-qt. or larger slow cooker; butcher's twine or cheesecloth To make ahead Trim beef and cut into cubes. Chop carrots, celery, garlic, and onion up to 1 day ahead. Refrigerate stew for up to 4 days or freeze for up to 4 months. Rate it Print Nutrition Facts (per serving) 366 Calories 6g Fat 37g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1½ cups Calories 366 % Daily Value * Total Carbohydrate 37g 13% Dietary Fiber 7g 25% Total Sugars 10g Protein 35g 70% Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 84mg 28% Sodium 710mg 31% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved