Foodie Friday: Healthy Crockpot Beef Stew

Hello all. I am a little busy at the office, and I have a slammed weekend ahead, so I am going to satiate you all with a delicious beef stew recipe to try over the weekend.  Happy Friday and I will see you all on the other side of Sunday.

  • 1 lb. beef stew meat
  • 1 Tbsp. flour
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup red wine or beef broth
  • 2 cups low sodium beef broth
  • 2 (14 oz.) cans Italian seasoned diced tomatoes, undrained
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 9 oz. pkg. frozen cut green beans, thawed
  • 9 oz. pkg. refrigerated fettuccine, cut in half


Toss beef stew meat with flour, salt, and pepper and place in a 3 1/2 quart or larger crockpot. Add remaining ingredients except beans and pasta. Stir well.Cover and cook on low for 8-9 hours until beef is tender. Stir in green beans and pasta. Increase heat to high and cover crockpot. Cook 8-12 minutes longer until pasta is tender. 4 servingsIf you have a new, hotter cooking crockpot, cook on low for 6-1/2 to 8 hours, then add the pasta and beans.


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