Savor Comfort with Slow Cooker Beef and Potato Stew

Discover a hearty Slow Cooker Beef and Potato Stew that's the perfect blend of rich flavors and comfort, ideal for family dinners.

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Prep Time 15

Cook Time 4

Cooling Time 10

Total Time 4 25

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Zucchini Feel free to substitute with eggplant for a different texture.
1 cup Bell Peppers Mix with reds and yellows for visual appeal.
3 cups Spinach Can be swapped for kale for a heartier texture.

For the Cheese

1 cup Mozzarella Try goat cheese for a tangy twist.
1 cup Cheddar Use sharp cheddar for an extra kick.

For the Binder

2 large Eggs Flaxseed mixed with water makes for a perfect vegan replacement.

For the Pasta Base

2 cups Low-Carb Pasta Zucchini noodles are a great alternative for fewer carbs.

For the Spices

1 teaspoon Garlic Powder Fresh garlic can be used for a punchier taste.
2 teaspoons Italian Seasoning Adjust quantities to match your flavor preferences.

Equipment

Slow Cooker

Method

Preparation Steps

Preheat the oven to 375°F (190°C).
Chop vegetables into bite-sized pieces and place in a large bowl.
Combine vegetables with mozzarella and cheddar cheese, adding spices. Stir well.
Whisk together eggs in a separate bowl, then pour into the vegetable-cheese mixture.
Mix in low-carb pasta or zucchini noodles gently.
Transfer mixture to a greased baking dish, spreading evenly.
Bake in the oven for 30-40 minutes until golden brown.
Let the casserole cool for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Allow the casserole to cool for 10 minutes for easier slicing and serving.

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