Slow Cooker 4-Ingredient Amish Beef Stew Directions:
Trim any large pieces of visible fat from the beef and cut the meat into large 2-inch chunks
Arrange the potato wedges evenly across the bottom of a 6-quart slow cooker and scatter the carrot rounds over them
Pat the beef dry, season with salt and black pepper, and arrange the chunks over the vegetables
Pour the low-sodium beef broth evenly over everything and tuck in the bay leaf if using
Cover and cook on LOW for 8–10 hours, until the beef is fork-tender and the potatoes and carrots are soft but still hold their shape
Remove the bay leaf, gently stir the stew from the bottom, and adjust the seasoning if needed
Ladle into bowls with plenty of beef, potatoes, carrots, and rich broth
WW Points Calculation
Lean-trimmed beef chuck roast — 72 points
Potatoes — 0 points
Carrots — 0 points
Low-sodium beef broth — 0 points
Salt, black pepper, and bay leaf — 0 points
Points Information
Total Points: 72 points
Servings: 8
Points per serving: 9 points
Nutrition Information
Calories: 390
Protein: 34 g
Carbohydrates: 32 g
Fat: 14 g
Fiber: 4 g
Sugar: 5 g
Sodium: 410 mg
I'm waiting for your comments! Enjoy!
