Slow Cooker Beef and Mushroom Stew with Spinach

One plate is the amount the calories and protein above are for.

• 6 oz beef chuck, cubed
• 1.5 cups cooked cremini mushroom (from 3 cups raw halved)
• 1 cup cooked spinach (from 3 cups raw)
• 1 cup low-sodium beef broth
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon olive oil
• 2 tablespoons chopped parsley
• 1/4 teaspoon salt

• 12 oz beef chuck, cubed
• 3 cups cooked cremini mushroom (from 6 cups raw halved)
• 2 cups cooked spinach (from 6 cups raw)
• 2 cups low-sodium beef broth
• 2 tablespoon tomato paste
• 4 cloves garlic, minced
• 2 teaspoon paprika
• 2 teaspoon olive oil
• 4 tablespoons chopped parsley
• 1/2 teaspoon salt

• 24 oz beef chuck, cubed
• 6 cups cooked cremini mushroom (from 12 cups raw halved)
• 4 cups cooked spinach (from 12 cups raw)
• 4 cups low-sodium beef broth
• 4 tablespoon tomato paste
• 8 cloves garlic, minced
• 4 teaspoon paprika
• 4 teaspoon olive oil
• 8 tablespoons chopped parsley
• 1 teaspoon salt

• 36 oz beef chuck, cubed
• 9 cups cooked cremini mushroom (from 18 cups raw halved)
• 6 cups cooked spinach (from 18 cups raw)
• 6 cups low-sodium beef broth
• 6 tablespoon tomato paste
• 12 cloves garlic, minced
• 6 teaspoon paprika
• 6 teaspoon olive oil
• 12 tablespoons chopped parsley
• 1 1/2 teaspoon salt

• 48 oz beef chuck, cubed
• 12 cups cooked cremini mushroom (from 24 cups raw halved)
• 8 cups cooked spinach (from 24 cups raw)
• 8 cups low-sodium beef broth
• 8 tablespoon tomato paste
• 16 cloves garlic, minced
• 8 teaspoon paprika
• 8 teaspoon olive oil
• 16 tablespoons chopped parsley
• 2 teaspoon salt

1. Warm the oil in a skillet over medium-high heat and brown the beef 6 minutes until deep brown on all sides.

   Start timer
2. Move the beef to the slow cooker with the mushrooms, garlic, paprika, tomato paste, salt and broth.
3. Cook on LOW 7 to 8 hours until the beef is fork-tender and reads at least 145°F.

   145°FStart timer
4. Skim the fat off the top, stir in the spinach and cook on HIGH 5 minutes until wilted.

   Start timer
5. Stir in the parsley.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 3 to 4 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories473
• Protein54g
• Carbs9g
• Fat23g
• Fiber3g
• Sodium864mg

• Steady Energy
• Joint Comfort

That link pays me sometimes. I'm a Digital Personal Chef, not a saint. No spam, unsubscribe anytime. Talk to your Doctor.