1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 yellow onion (diced)
2 celery ribs (diced)
1 can diced tomatoes
1/2 cup tomato sauce
3 tbsp tomato paste
1 tbsp worcestershire sauce
1 tsp dried oregano
1/4 tsp smoked paprika
2 clovesÂ garlic (minced)
4 large carrots (chopped)
1 gold potatoesÂ (diced)
1 cupÂ peas
1 tbsp extra virgin olive oil
1 lb boneless chuck roast or beef stew meat (cubed)
2 1/2 cupsÂ beef broth
In a skillet over low-medium heat, add oil and cubed beef.
Cook until beef is slightly brown but not completely cooked.
Once done, add beef into a slow cooker.
In the same skillet, add onion and cook until soft.
Add in garlic and 1/4 cup of beef broth.
Continue to cook for an additional couple minutes.
Add skillet mixture to slow cooker with beef.
Add and mix in remaining ingredients, EXCEPT PEAS, to slow cooker.
Set slow cooker on low for around 7 hours or until beef and vegetables are soft.
Add and mix in peas to slow cooker.
Let sit for around 5 minutes or until your desired consistency.
Evenly divide recipe into 6 servings to come as close as possible to the given macros.