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All you need are 6 ingredients! You have the option to create a roux with a little flour and extra virgin olive oil or butter. This will thicken the stew from a broth base to a thicker base.
1 LB. BONELESS CHUCK ROAST, CUBED
1 15 OUNCE CAN DICED TOMATOES
1 PACKET ORGANIC ONION DIP OR ONION SOUP POWDER
1-2 CUPS BEEF BROTH
2-3 CARROTS, CHOPPED
1 LB. FINGERLING POTATOES, WASHED
Step 1: Spray your Slow Cooker with cooking spray (I use EVOO spray).
Step 2: Add all ingredients into the Slow Cooker, starting with cubed chuck
roast. Cook on low 4-6 hours. Makes 6 servings.
PREP VARIATIONS
To make this recipe gluten free, use gluten free beef broth.
Servings: 6
Nutrition per Serving: Calories 210, Total Fat 5.3g, Carbs 17g, Protein 18g, Fiber 3g, Sugars 4g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
