So, low cal isn’t typically my thing, but this stew is a lot of flavor and right around 600 calories per serving.

1 lb Stew meat (trim any fat)
28 oz Crushed Tomatoes
4 Carrots – pealed, cut into bit sized strips
16 oz Mushrooms – cut into similar sized large pieces
1/2 Yellow Onion – medium diced
1 Celery stalk – cut into small slices
3 Garlic cloves – medium mince
16 oz Beef broth
1/2 tsp dried Thyme
1 tsp dried Oregano
1 tsp dried Rosemary – chopped into smaller bits
1 Tbsp Olive Oil
1 Bay leaf
Salt and Pepper

You can do this all in one pot (recommend SS over a dutch oven), or brown everything in a saute pan and cook it in a slow cooker (my preferred way).

Preheat your pan or pot over high heat. Generously apply salt and pepper to the beef, then brown the beef with a bit of the olive oil (or skip the oil if you want to be ultra low cal, but keep a close eye on the meat) until most of the chunks have good color on most of their sides. Add beef to the slow cooker.

Still on high heat, add the carrots and cook until they get a good amount of browning on a couple sides each. Add these to the slow cooker.

Drop the heat to medium. Add the onions and celery to the pan. Salt and pepper. Saute until the onions just start to soften. Add the garlic, saute until the garlic is fragrant. Add this to the slow cooker.

Deglaze the pan with beef broth and pour all of the goodness into the slow cooker.

Add the tomatoes and the herbs to the slow cooker. Add enough beef broth to make sure everything is covered and is at the consistency of a moderately thick soup. Cook on high for 4 hours.

After 4 hours, add the mushrooms. Cook on low for another 4 hours.