7 Scrumptious Slow-Cooker Soups and Suppers

By Tara Bench and Khalil Hymore

Do it for the convenience, or do it because it's healthy and low in fat. It turns out that there are a lot of reasons for using your slow cooker.

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Beef and Squash Stew
Photo by Peter Ardito

Beef and Squash Stew

Layers of healthy butternut squash on top make this dish extra good.

Prep: 30 minutes
Total: 8 hours 30 minutes
Serves 8 to 10


2 1/4 teaspoons dried thyme

2 teaspoons kosher salt

3/4 teaspoon ground black pepper

5 tablespoons cornstarch

1 1/2 pounds lean boneless beef chuck or round roast, cut into 1-inch pieces

1 medium fennel bulb, cut into 1/2-inch wedges

3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

1 28-ounce can whole tomatoes, drained and halved

1 small butternut squash, peeled, seeded, and sliced 1/8 inch thick

1 teaspoon olive oil


1. Combine thyme, salt, and pepper; reserve 1 teaspoon of the mixture and stir cornstarch into the remainder. Toss the beef, fennel, and potato in the cornstarch mixture and place in a 6-quart slow cooker, fitting the ingredients tightly; add tomatoes.
2. Toss squash with oil and 1 teaspoon of the thyme mixture. Arrange the smaller pieces of squash on top of stew in a circular pattern, then repeat with the larger rounds to create a second layer; cover and cook 4 1/2 hours on HIGH or 8 hours on LOW.

Nutrition facts per serving: 165 calories, 4g total fat, 1.5g sat fat, 654mg sodium, 21g carbs, 29mg chol, 13g protein, 4g fiber

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