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Ready In:
5 hours
10 minutes
Serves: 4
This recipe was a signature dish of a beloved Leah’s Pantry staff member, Ralph Cooper, the slow-cooker chef.
What you'll need
Crockpot (slow cooker)
Cutting board
Sharp knife
Can opener
Measuring spoons
Ingredients
Serves 4
1 Potato cut into 1-inch cubes
1 Carrot medium, cut into 1-inch cubes
1 Zucchini chopped
1 pound Beef Stew Meat fat trimmed, cut into ½-inch pieces
14 1/2 ounces Diced Tomatoes canned, Italian-style
1/4 teaspoon Black Pepper ground
1/4 teaspoon Cinnamon ground
1 teaspoon Salt
Directions
1.Place potatoes, carrots, and zucchini in the bottom of a 2-4 quart slow cooker.
2.Add beef and remaining ingredients.
3.Cover and cook on HIGH for 5 hours or until meat is tender.
4.Or, cover and cook on HIGH 1 hour, then reduce to LOW heat and cook on LOW for 7 hours.
Chef's Tips
- Substitute some or all of the potatoes with other root vegetables such as turnips, rutabaga, celeriac, or parsnips.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 296 | ||
| % Daily Value* | ||
| Total Fat 8 g | 10% | |
| Saturated Fat 1 g | 5% | |
| Sodium 556 mg | 24% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 2 g | 7% | |
| Protein 40 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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