Easy Slow Cooker Beef Stew

Easy Slow Cooker Beef Stew

Slow Cooker Beef Stew

When the weather cools down, there’s nothing better than coming home to a warm, hearty meal that’s already done. This Slow Cooker Beef Stew is comfort food done the Well Balanced way — nourishing, flavorful, and full of wholesome ingredients.
The secret to making it taste like it simmered all day on the stove? Don’t skip the sauté! Browning the beef and aromatics first adds that deep, savory flavor that makes every bite satisfying.
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Prep Time 20 minutes
Total Time 4 hours 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 496
Ingredients Method Notes

Ingredients
  

  • 2 lb beef stew meat, cubed
  • 3 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 onion sweet, chopped
  • 4 cloves garlic minced or pressed
  • 1 Tbs rosemary fresh, chopped
  • 1/4 cup parsley fresh, chopped
  • 2 Tbs avocado oil
  • 2 potatoes (e.g., russet or Yukon Gold) chopped into even pieces
  • 5 cups beef broth low-sodium
  • 2 bay leaves

Method
 

Prep
  1. Cube beef.
  2. Chop carrots, celery, and onion. Mince garlic.
  3. Chop rosemary and parsley.
  4. Set slow cooker to “Sauté” setting.
Make
  1. Add 1 tablespoon of oil to the slow cooker and sauté beef until brown on all sides. Remove and set aside.
  2. Add remaining avocado oil to slow cooker and sauté onion, garlic, and rosemary until fragrant. If you don’t have a sauté setting on your slow cooker you can sauté the beef and vegetables stovetop separately and add. Sautéeing adds a deeper flavor to the stew.
  3. Add carrots, celery, and pototoes and stir to coat.
  4. Return beef and juices to slow cooker. Add broth and bay leaves.
  5. Set slow cooker on high for 4 hours or low for 6-8 hours. You want to cook the stew until the beef is tender.
  6. Remove bay leaves.
  7. For a thicker stew, remove some of the vegetables with broth and purée then add them back to the pot.
  8. Serve topped with fresh parsley.

Notes

Optional swaps: in place of yukon potatoes, you can use butternnut squash or sweet potatoes.
Nutrition
Facts
Calories
per serving
496
Amount/serving
% Daily Value*
Total Fat 17.7g
27%
Saturated Fat 5.2g
25%
Trans Fat 0.5g
Cholesterol 145mg
48%
Sodium 742mg
32%
Amount/serving
% Daily Value*
Total Carbohydrates 30g
10%
Dietary Fiber 5g
21%
Total Sugars 9g
Protein 56g
Avocado Lime Salmon

Avocado Lime Salmon

Avocado Lime Salmon

This is fresh, zesty, and ready in under 20 minutes. Tender, perfectly seasoned salmon bakes while you toss together a bright topping of creamy avocado, crisp red onion, fresh cilantro, and a squeeze of lime.
The result? A simple, heart-healthy meal packed with protein, healthy fats, and bold flavor.
No fuss, no fancy steps, just real-food goodness.
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Servings: 4
Ingredients Method Video Notes

Ingredients
  

  • 1 1/2 lb salmon skinless
  • 1 Clove garlic minced
  • 1 tsp olive oil
  • salt to taste
  • pepper to taste
  • 2 tsp paprika
  • 1 avocado chopped
  • 1 red onion chopped
  • 4 Tbs cilantro fresh, chopped
  • 4 Tbs olive oil
  • 4 Tbs lime juice

Method
 

  1. Preheat oven to 400˚F.
  2. On a baking sheet, season salmon with garlic, 1 teaspoon olive oil, salt, pepper, and paprika.
  3. Bake for 10–12 minutes.
  4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
  5. Spoon avocado topping over the salmon.
  6. Enjoy!

Video

Notes

This salmon dish is rich in protein and heart-healthy fats, with minimal carbs.
Macro Breakdown (per serving):  
Calories: 559 | 
Protein: 36g | 
Carbohydrates: 8g (including 3g fiber, 2g natural sugars) | 
Fat: 42.9g (8g saturated) |
Sheet Pan Vegetable Bolognese

Sheet Pan Vegetable Bolognese

Sheet Pan Vegetable Bolognese

Sheet Pan Vegetable Bolognese

This is a hearty, plant-powered twist on a classic. This recipe layers earthy porcini mushrooms, fresh veggies, and lentils for satisfying combo of protein and fiber. Roasted on a single pan for easy cleanup, it’s rich in flavor thanks to garlic, tomato paste, and a splash of soy sauce.
Serve it over spaghetti squash or protein pasta for a balanced, veggie-forward meal that makes leftovers easy.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/4 cup porcini mushrooms dried
  • 2 large carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 onion sweet, peeled and chopped
  • 8 oz mushrooms washed and chopped
  • 4 cloves garlic peeled and pressed
  • 1 cup tomatoes canned, drained and chopped
  • 4 Tbs olive oil
  • 2 Tbs tomato paste
  • 1/4 cup soy sauce or alternative
  • 1 1/2 cups lentils canned, drained and rinsed
  • 2 cups vegetable broth. low-sodium
  • 1/2 cup parsley fresh, chopped

Method
 

  1. Preheat oven to 400° F.
  2. Cover porcini mushrooms with 1 cup of very hot water and steep for at least 15 minutes. Drain and reserve broth.
  3. Prepare vegetables according to directions.
  4. Pulse vegetables one at a time in your food processor until finely chopped. Add to a large mixing bowl.
  5. Stir in pressed garlic and canned tomatoes.
  6. Whisk together olive oil, tomato paste, soy sauce, and reserved mushroom broth. Pour over vegetables and toss to coat.
  7. Spread vegetables in a parchment-lined roasting pan with sides and place in oven and roast, stirring once, for 30-40 minutes.
  8. Stir in lentils and as much vegetable broth as needed to achieve the desired consistency.
  9. Remove from oven and let cool before storing in a glass dish with lid. The sauce can be stored for up to 4 days in the refrigerator.
  10. Serve sauce over spaghetti squash, cauliflower rice, zucchini noodles, or another base of choice.

Notes

Macro Breakdown (per serving):
 Calories: 358 |
 Protein: 12g. | 
 Carbohydrates: 48g (including 14g fiber, 15g natural sugars) | 
 Fat: 14.4g (only 2g saturated).
This meal is high in fiber and plant-based protein, making it a filling, balanced option that supports blood sugar balance and keeps you satisfied longer.
Protein goals? Serve this with 1/2 cup of Protein+ pasta by Barilla for 10 more grams of protein.
Cuban Vegetable Salad

Cuban Vegetable Salad

Cuban Vegetable Salad – A Bright, Healthy, and Colorful Dish

Summer means lots of parties, cookouts, and time by the water. Want to WOW your friends and your taste buds? This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad’s striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Cuban Vegetable Salad

This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad's striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Cuban
Calories: 470
Ingredients Method Video Notes

Ingredients
  

Mojo Dressing ingredients
  • 1/4 cup olive oil
  • 1 Tbs lime juice
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic minced or pressed
  • 1 tsp honey
  • 1 tsp cumin
  • 1 tsp chipotle pepper in adobo sauce chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup parsley chopped
  • salt to taste
  • black pepper to taste
Salad Ingredients
  • 11/2 cup black beans canned, rinsed and drained
  • 2 cup cherry tomatoes halved
  • 1 bell pepper red, chopped
  • 1 bell pepper green, chopped
  • 1/2 onion red, chopped
  • 1 cup celery chopped
  • 2 cloves garlic minced or pressed
  • 1 mango flesh chopped
  • 1 avocado cubed
  • 1/2 cup corn frozen and defrosted (or fresh)
  • 1 cup rice brown, pre-cooked

Method
 

Prep the following ingredients:
  1. Cook brown rice according to directions.
  2. Drain the black beans.
  3. Slice cherry tomatoes in half and finely chop peppers, onion, and celery.
  4. Mince the garlic.
  5. Cube mango and avocado.
  6. Mince garlic.
  7. Finely chop chipotle pepper in adobo sauce.
Make the salad.
  1. Add beans, tomatoes, pepper, onion, garlic, corn, and celery to a large bowl and mix.
  2. Fold in mango, avocado, and brown rice.
Make the dressing.
  1. In a medium size add olive oil, lime juice, Dijon mustard, garlic, honey, cumin, and chipotle pepper, then whisk until well mixed.
  2. Fold in cilantro and parsley.
  3. Season with salt and pepper to taste.
  4. Add mojo dressing to the salad and toss well.

Notes

Makes 4 servings. Nutrition facts per serving:
  • Calories: 470
  • Total Fat 23g
    • Saturated Fat 3.1g
    • Trans Fat 0.0g
  • Cholesterol 0mg
  • Sodium 378mg
  • Total Carbohydrates 60g
    • Dietary Fiber 14g
  • Protein 11g