Recipe Details

Slow Cooker Beef and Bell Pepper Stew

Number of Servings: 2

Serving Size: 1 1/2 cups

Full of vegetables and meat and enticing with its spicy overtones, this stew is comfort food at its best.

Name: Amount:
olive oil and 2 teaspoons olive oil, divided use 1 tsp
boneless top round steak, all visible fat discarded, cut into 1-in cubes 8 oz
medium green bell pepper, cut into 1-in pieces 1
red potatoes (about 2 oz each), quartered 4 small
medium onion, cut into1/2-in wedges 0.50
medium rib of celery, cut into 1/2-in wedges 0.50
no-salt-added ketchup 2 Tbsp
and 2 Tbsp medium picante sauce (lowest sodium available), divided use 2 Tbsp
medium bay leaf 1
instant ground coffee granules 0.50 tsp
salt 0.25 tsp

In a medium nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom.


Cook the steak for 1 to 2 minutes, or until lightly browned. Transfer to a 1 1/2- to 2-quart slow cooker.


Stir in the bell pepper, potatoes, onion, celery, ketchup, 2 tablespoons picante sauce, bay leaf, and coffee granules.


Cook, covered, on high for 4 hours or on low for 8 hours, or until the steak is tender.


Stir in the remaining 2 tablespoons picante sauce, remaining 1 teaspoon oil, and salt.


Cook, uncovered, on high for 30 minutes. Discard the bay leaf before serving the stew.


Some slow cookers have only an on/off switch. The “on” switch is the high setting.

Nutritional Information (per serving)
Calories 330
Calories from Fat 70
Total Fat 8g
Saturated Fat 1g
Cholesterol 60mg
Sodium 595mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber n/a
Sugars n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch 1/2 Carbohydrate 1 Vegetable 3 Lean Meat 1/2 Fat