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Slow-Cooker Beef and Root Veggie Stew

Meaty mushrooms and chunky vegetables give our lightened-up stew plenty of stick-to-your-ribs appeal.

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1 - 1 serving

Total Time

Prep Time

Cook Time


  • 1/2 c. all-purpose flour
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. beef stew meat
  • 1 lb. parsnips cut into 3/4-inch pieces
  • 6 carrots (12 oz.) quartered lengthwise, cut into 1-inch pieces
  • 8 oz. mushrooms quartered
  • 1 onion chopped
  • 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
  • 1 (14.5-oz.) can low-sodium beef broth


In large bowl, combine flour, dried thyme, ground allspice, salt, and pepper. Add beef stew meat, parsnips, carrots, mushrooms, and onion; toss to coat evenly.

Transfer beef and vegetable mixture to six-quart slow cooker. Stir in diced tomatoes with their juices and beef broth. Cover slow cooker; cook stew on low nine hours or on high four-and-a-half to five hours until beef and vegetables are tender.

Per Serving: Calories: 250 Protein: 22 grams Fat: 4 grams (1 gram saturated) Cholesterol: 48 milligrams Carbohydrates: 33 grams Sodium: 629 milligrams Fiber: 6 grams Sugar: 11 grams 

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