Slow-Cooker Beef Stew with Garlic, Herbs & Cannellini Beans
EatingWell.com, January 2021
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.
Serving Size: about 1½ cups
366 calories; fat 6g; cholesterol 84mg; sodium 710mg; carbohydrates 37g; dietary fiber 7g; protein 35g; sugars 10g; saturated fat 2g.