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Macro Friendly Crockpot Beef Stew
I was craving a classic beef stew one Sunday Morning, so I decided to make something delicious while still being macro friendly! I use bottom round roast which is some of the leanest beef you can buy. I like cooking this until the meat is fall apart tender so there is plenty of gravy to coat the meat and make it not so dry tasting. Gravy is certainly your friend in a recipe like this!!
- 1 cup yellow onion diced
- 2 pounds bottom round roast cut into bite size pieces against the grain
- 1 pound carrots peeled and cut into large pieces
- 1 envelope Beefy Onion Soup Mix about 4 tablespoons
- salt & pepper to taste
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire Sauce
- 2 bay leaves
- 1 1/2 teaspoons dried thyme leaves
- 1.5 pounds Baby Dutch Yellow Potatoes Cut so all potatoes are about the same size; I used Melissa's brand
- 1.5 tablespoons salted butter softened
- 1.5 tablespoons all purpose flour
- slow cooker or crockpot
- Into the bottom of a cold crockpot, add in onion, pieces of beef, carrots, onion soup mix, salt, pepper, beef broth, Worcestershire sauce, bay leaves and dried thyme. Cover and cook on low heat for 3 1/2 hours.
- Add in potatoes for the last 1 1/2-2 hours of cooking.
- To thicken the gravy, stir butter and flour together to create a paste and melt that into the cooking liquid in the crockpot. After about 15 minutes, the gravy should thicken slightly.
- Remove bay leaves, divide evenly between six bowls and serve hot.
The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 390 calories, 8.4g F/41.6g C/36.2g P.