
Slow Cooker Texas Stew
Tonia BloomThis is a hearty beef stew made with minimal salt that still satisfies the hungriest cowboys. Reduce the amount of Saturated Fat by choosing stew meat over other cuts of beef since most of the fat has already been trimmed for you. Serve as a stew with a side of cornbread or make some simple smashed potatoes to soak up all the delicious gravy. Either way is a win for your taste buds.
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Prep Time 5 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 5 minutes mins
Course Main Dish
Diet Green, Low Carb, Low Fat
Servings 10
Ingredients
- 2 pounds Beef Stew Meat
- 1 (14.5-unce) can No Salt Added Mexican Stewed Tomatoes undrained
- 2 ½ cups Unsalted Beef Broth
- 1 (8-ounce) jar Pace Restaurant Style Salsa
- 3 medium Carrots sliced
- 1 medium Onion chopped
- 2 teaspoons Garlic chopped
- 1 ½ teaspoons Salt Free Mexican Seasoning
- ⅓ cup water
- ¼ cup All Purpose Flour
Instructions
- Combine beef through Manzanillo seasoning in 4-quart slow cooker. Cover and cook on High for 4 hours or LOW for 8 hours or until meat is tender.
- Combine water and flour in small bowl and stir until smooth. Add to cooked meat in slow cooker. Cook uncovered on HIGH for 10 minutes or until gravy is thickened. Makes about 10 cups.
Nutrition Facts
Slow Cooker Texas Stew
Amount per Serving
Calories
164
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
61
mg
20
%
Sodium
477
mg
21
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beef Recipes, Crockpot Recipes, Dinner Recipes, Freezer Meals, Heart Healthy, Meal Prep Recipes
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