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Cozy beef stew

GEHA | February 1, 2021

This healthy, hearty recipe eliminates some of the peeling and chopping usually associated with warming stews.


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 can no-salt-added tomato sauce
1 10-oz package dried lima beans, sorted for stones and shriveled beans, rinsed, and drained
2 tablespoon brown sugar
1 tablespoon plus 1 teaspoon quick-cooking tapioca
2 teaspoon pepper
1 teaspoon celery salt
1 teaspoon dried parsley (crumbled)
1 teaspoon dried thyme (crumbled)
1 cup water

Directions for freezing

  1. In a large bowl, stir together all the ingredients. Divide the stew between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.

Directions for cooking

  1. Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Pour in 1 cup water, stirring to combine. Cook, covered, on low for 4 to 6 hours, or until the vegetables are tender.

Makes 12 servings.

Nutritional values per serving:

326 calories
5.9 g total fat
2.1 g saturated fat
34 g carbohydrate
35 g
182 mg



Reprinted on February 1, 2021, courtesy of the American Heart Association. For more, visit