Posted by Tastefully Simple on November 10, 2015
I’ve been posting a lot of slow-cooker dinner recipes lately. Are you sick of them yet? Ha … who gets sick of slow-cooker recipes? No one, that’s who!
So here’s another. This dish is one of the easiest recipes I’ve ever made. And the bonus, it’s simple to make it paleo-friendly! Just take a look at the “tips & hints” section for my paleo tips.
Ok, let’s dive right in! This is too good (and too simple) to keep you waiting!
Check it out …
Start by gathering the following:
- 1½ lbs. stew meat
- 3-4 Tbsp. Dried Tomato & Garlic Pesto Mix
- 14 oz. can artichoke hearts, drained and halved
- 4.5 oz. jar mushrooms, drained
- 14.5 oz. can petite diced tomatoes
- ½ cup dry red wine (optional … ha! Yeah right!)
Put them all in your slow-cooker, and give them a stir.
Put the slow-cooker on LOW and let it cook for 6-8 hours. Then, after it’s cooked, stir in 4 oz. cream cheese. Ohhh … decadent!
That’s it! This is the perfect quick dinner recipe for busy nights! Just throw a few ingredients in the slow-cooker and you’re done. Does a delicious stew recipe get any easier?
Enjoy!
– Anna
Tuscan Beef Stew
Ingredients
- 1½ lbs. beef stew meat
- 3-4 Tbsp. Dried Tomato & Garlic Pesto Mix
- 14 oz. can artichoke hearts, drained and cut in half
- 4.5 oz. jar sliced mushrooms, drained
- 14.5 oz. can petite diced tomatoes
- ½ cup dry red wine (optional)
- 4 oz. cream cheese, cubed
Directions
Serve it tonight: Combine first 5 ingredients and the wine, if desired, in a greased slow cooker. Cover; cook on low 6-8 hours. Add cream cheese; stir to combine. Salt and pepper to taste.
Freezer it for later: Combine first 5 ingredients, and the wine, if desired, in a gallon resealable freezer bag; freeze. Thaw completely. Prepare as directed above.
Serve with warm biscuits.
Tips and Hints
- If you like a stew that’s got just a bit more broth, add in a cup of beef broth. (Chicken broth would also work if that’s what you have on hand.)
- To make this paleo, stir in canned coconut milk instead of cream cheese. Start with ½ the can and add more to reach your desired soup/stew consistency.
- I bet this would be delightful with chicken, too. You could probably use whole chicken breasts and shred them after they’ve cooked. Yum!
Hungry for more? Check out all our easy beef recipes!