Slow Cooker Harvest Stew

This hearty low sodium dish is savory and filling, with a subtle appealing sweetness. Perfect belly warming fare for this time of year. Although it looks and tastes impressive, it simply couldn’t be easier – just pop everything into your handy dandy slow cooker and 5 hours later, it’s done! YIPPEE!

Serves 6.

SODIUM CONTENT: 110.4 mg per serving


2 lbs. cubed boneless beef chuck stew meat
2 c. sliced carrot (3-4 medium carrots, peeled, trimmed and sliced into thick rounds)
2 c. apple chunks (2 sm/med apples, peeled, cored and cut into large bite-size pieces)
1 c. diced onion (1 medium onion)
1 c. fresh cranberries, washed
4 cloves garlic, minced
3 c. water
1 c. apple juice
3 t. very-low-sodium or sodium-free beef bouillon granules
1 t. dried marjoram
1/2 t. dried savory
1/2 t. dried thyme
1/2 t. ground cinnamon
1/2 t. ground rosemary
1/4 t. ground allspice


Set slow cooker to medium-high (on my model, it’s number 4 out of 5). Add ingredients to the pot in the order listed above. Cover with lid and cook, stirring occasionally, 5 hours. Serve immediately, with a nice crusty loaf of bread for dipping, if desired.

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