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Beef Stew with Carrots and Parsnips

A splash of red wine and seasoned tomatoes add big flavor without fat to our stew made even lighter with lean beef.

Serving Size:


Active Time:

15 min.

Total Time:

8½ hrs.


  • 2 parsnips (12 oz.), halved
  • 12 oz. baby carrots
  • 2 lbs. lean beef stew meat, cut into 1¼” pieces
  • 2 tsp. dried Italian seasoning
  • 1 (14.5 oz.) can seasoned diced tomatoes
  • ½ cup red wine
  • ⅓ cup tomato paste
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 1½ tsp. grated lemon zest


  1. Coat 6-qt. slow cooker with cooking spray; add parsnips and carrots. Sprinkle beef with seasoning, ¾ tsp. salt and ¼ tsp. pepper. Place on top of vegetables. In bowl, stir together tomatoes with their juice, red wine, tomato paste and garlic; pour over beef. Cover; cook on low 8 hrs. Stir.
  2. Combine parsley and lemon zest. Sprinkle some over stew; serve stew with remaining mixture.

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