Slow-Cooker Success: Low-Calorie Beef and Vegetable Stew

Lizzie Fuhr
Lizzie Fuhr

If you can't imagine life without your slow cooker, then you'll love this beef stew, fit for Paleo eaters. Tons of root veggies and fresh, fragrant herbs make this a fiber- and protein-rich meal that will fill up calorie-conscious eaters — a huge helping weighs in at just 265 calories! This recipe requires about 20 minutes of prep before you toss it into the slow cooker; be sure to plan accordingly, so you're not pressed for time. This way, whether you're waking up in the morning or arriving home from work, your home will be filled with the comforting scent of a healthy stew that was a completely stress-free experience.

If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with one cup cooked brown rice or barley.

Beef and Vegetable Stew

Cook Time9 hours
Yield4 servings
Calories265 calories

From The Everything Weeknight Paleo Cookbook edited by Michelle Fagone


    • 2 teaspoons olive oil
    • 1 large onion, diced
    • 2 parsnips, diced
    • 2 large carrots, diced
    • 2 stalks celery, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh tarragon, minced
    • 1 tablespoon fresh rosemary, minced
    • 1 pound lean beef top round roast, cut into 1-inch cubes
    • 1 1/2 cups water
    • 1 bulb fennel, diced
    • 1 tablespoon parsley, minced


    1. Heat the oil in a large frying pan over medium-high heat. Saute the onion, parsnips, carrots, celery, garlic, tarragon, rosemary, and beef for 5 to 10 minutes, until the ingredients begin to soften and brown. Drain off any excess fat.

    2. Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.

    3. Add the fennel. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.