Vegetable Beef Stew


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Do you like squash, zucchini, kale, just to name a few? Feel free to add these or any other vegetable that is on your program.

Serves 4 Cook Time 4-5 hours

1 lb boneless beef chuck roast, trimmed and cut into bite-size pieces
1 container portabello mushrooms
1 medium leek
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 (14-1/2-oz) cans low-salt diced tomatoes
1 c water
1/2 c frozen green beans


  1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces and vegetables (except green beans). Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf. Stir in green beans and heat through.

How to clean leeks

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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