This beef stew uses baby red potatoes and baby carrots, eliminating some of the peeling and chopping usually needed when using traditional baking potatoes and large carrots.

Servings: 12; Calories: 326 Per Serving; Protein: 35g Per Serving; Fiber: 8g Per Serving

Ingredients

4 pounds boneless sirloin steak, all visible fat discarded, cut into 1-inch cubes
4 cups baby red potatoes, halved
4 cups baby carrots
2 medium onions, chopped
2 cups chopped celery
1 15-ounce can no-salt-added tomato sauce
10 ounces dried lima beans, sorted for stones and shriveled beans, rinsed, and drained
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon quick-cooking tapioca
2 teaspoons pepper
1 teaspoon celery salt
1 teaspoon dried parsley, crumbled
1 teaspoon dried thyme, crumbled
1 cup water

Directions

Directions for Freezing

In a large bowl, stir together all the ingredients except the water. Transfer the mixture equally between two 1-gallon re-sealable plastic freezer bags. Lay the bags flat in the freezer.

Directions for Cooking

If frozen, thaw the bags in the refrigerator overnight. Pour the contents into a slow cooker. Stir in the water. Cook, covered, on low for 4 to 6 hours, or until the vegetables are tender.

Recipe courtesy of the American Heart Association.