As a new Mommy-To-Be I have been feeling the urge to cook more, especially comfort food and heartier dishes like lasagna, stew, chili, curry, spaghetti sauces…you name it! Lets just say my hubby is very happy right now. 🙂

Since stew was a staple in my household growing up I felt the need to know how to make it. It’s funny because I would always turn my nose up at the idea of stew for dinner but now I crave it? Well I’m just going to blame my new found cravings on those darn pregnancy hormones…so I invested in a Crock Pot and made the healthiest version of “stew” that I could. I chopped and mixed all ingredients into the crock-pot, set it on slow cook for 10 hours and hit the sack…fast forward to the morning and voila it was done. It was simple, tasty and definitely a MUST TRY!

Ingredients – Serves 6-8
2-4 pounds of organic lean beef chuck stew meat
1/2 cup spelt flour
Sea Salt and Pepper to taste
3 cups of Beef Broth or Veggie Broth
1 tbsp of Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
2-3 onions, chopped
3 celery stalks, chopped
2 carrots, chopped
3-4 sweet potatoes, chopped
3 cups of spelt (gluten-free) pasta (optional)

How To Make
Sprinkle flour, salt, pepper over meat, place in crock-pot
Add remaining ingredients and stir well
Cover and cook on low for 8-10 hours or on high for 5-6 hours
Stir thoroughly before serving
Boil noodles and drain
Serve 1 cup of stew over 1 cup of spelt pasta

Calorie and Macro-nutrient Breakdown

Serving – 1 cup without pasta
Calories – 207
Protein – 19 g
Carbs – 18 g
Fat – 7 g

Serving – 1 cup with 1 cup of pasta
Calories – 453
Protein – 27 g
Carbs – 58 g
Fat – 9 g