Slow Cooker Beef and Veggie Stew

Servings 4 servings


  • 1 1/2 pounds flank steak trimmed and cut into 1-inch strips
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 3 cups low sodium beef broth
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup low sodium soy sauce
  • 1 cup onion sliced
  • 6 cloves garlic pressed
  • 1 cup celery chopped
  • 1/2 tablespoon dried rosemary crushed
  • 8 ounces frozen mixed vegetables
  • 1/2 tablespoon dried thyme
  • 1 cup kale chopped


  • In a slow cooker, place all ingredients except kale; stir well to combine.
  • Cover and cook on LOW for 6 to 8 hours or until beef strips are fork-tender and veggies are done. Stir in kale and cook until just wilted. Serve immediately and enjoy!!


LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure broth and soy sauce are gluten free.
NUTRITION: per serving: 380 Calories; 13g Fat; 47g Protein; 18g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 1286mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 3 Vegetable; 0 Fat. Points: 9
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