Beef Parsley Veggie Crockpot Stew

With the winter of short days, between work, kids, and your social life we have little time to plan what we are eating for dinner. For me the best way to keep on track with our health is by planning ahead and having a crock pot. This stew is great to throw together on your way out the door so you have dinner waiting for you when you get home. It features frozen veggies so you don’t need to cut or prepare too many ingredients. Read on for a simple meal that you can have for a few days or pop in the freezer to save for the future.

Beef Parsley Veggie Stew
  • 1 lb grass fed stew beef
  • 28 oz tomato puree
  • 28 oz filtered water
  • 2 16 oz bags of Italian Blend frozen vegetables
  • 20 baby Portobello mushrooms
  • ¼ cup fresh Italian parsley
  • 1 onion diced
  • 1 tsp turmeric
  1. In a 6 quart crockpot add the beef, vegetables, tomato puree, water, mushrooms, parsley, onion, and turmeric. Set the cockpot to high for 6 hours or on low for 8 hours. Let cool then serve.

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