Slow Cooker Beef & Vegetable Stew - CHI Health, Nebraska (NE) - Southwest Iowa (IA)

Beef & Vegetable Stew

Nothing is as comforting in cold weather as a steaming bowl of stew. Put these ingredients into your slow cooker in the morning and you will have a healthy meal ready for dinner!


1 ½ pounds beef stew meat (cut into ¾ inch pieces)
2 (14 ounces each) cans reduced-sodium beef broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt added diced tomatoes, undrained
1 cup water
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked alphabet pasta, ditalini or other small pasta


Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in 4 ½ to 5 ½ quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours, or on LOW 8 hours. (No stirring is necessary during cooking.  Do NOT lift the lid during cooking time)

Stir in mixed vegetables and pasta. Continue cooking, covered for 1 hour more or until beef and pasta are tender. Stir well before serving.

Nutrition Facts

Serving size:  about 1 ½ cups
Calories:  300
Fat:  4.5 g
Saturated fat:  1.5 g
Sodium:  570 mg
Carbohydrate:   34 g
Fiber:  6 g
Protein: 27 g