Tuesday, February 7, 2012

Beef and Lentil Slow-Cooker Stew

Today was a crock pot day.  I love being able to throw everything into the slow cooker and come home to a cozy house, smelling of cooked food.  Prep is minimal, especially if you buy stew beef (I had an extra section of the roast, so I cut that into chunks instead) and do the chopping of the veggies the night before.

We have a big crock pot, and the stew filled it up.  It makes 6 very large servings (and only 5 points!)-- hearty and delicious.  Austin was skeptical since he is not a lentil fan, but the lentils were soft and didn't open up, so even he ate it up!

Beef and Lentil Slow-Cooker Stew


  • Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
  • Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving. 5 points a serving.

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