soup | Kretschmer Wheat Germ
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Slow Cooker Beef Stew with Wheat Germ

Slow Cooker Beef Stew with Wheat Germ

Nutrition Facts

Serving Size: About 1 1/2 cups (508g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 350
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 75mg 25%
  • Sodium 550mg 23%
  • Potassium 1150mg 33%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 30g
  • Vitamin A 350% Vitamin C 40%
  • Calcium 8% Iron 25%
  • Vitamin E 15% Thiamin 20%
  • Folate 25% Phosphorus 35%
  • Magnesium 20% Zinc 50%

When temperatures start to drop, there’s nothing more satisfying than a good old-fashioned beef stew. Made in the slow cooker, this recipe is nearly effortless and full of flavor. The addition of wheat germ makes this stew heartier and perfect to fill a ravenous stomach.

Serves 6

1 tablespoon canola oil

6 tablespoons Kretschmer Original Toasted Wheat Germ, divided

2 tablespoons all-purpose flour

1 1/2 pounds beef chuck stew meat, trimmed of visible fat, cut into 2-inch squares

3 ribs celery, chopped

10 carrots, peeled and cut into 1/2-inch slices

12 small new potatoes, halved (about 3/4 pound)

1 cup red wine

1 14-ounce can chopped tomatoes with juice

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon Italian seasoning or favorite seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

Heat oil in large skillet over medium-high heat.

Combine 2 tablespoons wheat germ and flour in bowl. Coat meat in mixture, shaking off any excess. Add meat to pan and brown on all sides, 8 to 10 minutes.

Once browned, place meat in 3-quart slow cooker and add the remaining ingredients. Stir to combine. Cover and cook on high for about 4 hours or until meat is tender.

Reduce heat to low and continue to cook 2 more hours or until stew has reduced and sauce has thickened. Just before serving, stir in remaining 4 tablespoons wheat germ. Ladle into bowls and serve immediately.

Recipe Type: 

Butternut Squash Soup with Wheat Germ

Butternut Squash Soup with Wheat Germ

Nutrition Facts

Serving Size: generous 1 cup (485g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg 0%
  • Sodium 540mg 23%
  • Potassium 790mg 23%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 6g 24%
  • Sugars 10g
  • Protein 4g
  • Vitamin A 380% Vitamin C 70%
  • Calcium 10% Iron 15%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 20% Zinc 8%

Get a delicious dose of vitamin A with this butternut squash soup. Make it ahead and take it along in a thermos for a healthy homemade lunch on the go.

Serves 4

2 1/2 pounds butternut squash, peeled and cubed (about 5 cups)

3 tablespoons olive oil, divided

1/2 teaspoon salt, divided

1 cup chopped leek, white and light green parts only

1/4 cup chopped shallots

1 tablespoon fresh thyme leaves

1/4 cup medium or dry sherry

1 quart low-sodium vegetable broth

1/4 teaspoon freshly ground black pepper

1/4 cup Kretschmer Honey Crunch Wheat Germ

Preheat oven to 400° F. Line baking sheet with foil. In large bowl toss squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Place on baking sheet and roast for 25 minutes, stirring halfway through cooking time.

Meanwhile, heat remaining 2 tablespoons olive oil in 3-quart pot over medium-high heat. Add leeks and shallots, reduce heat to medium low and cook for 15 minutes, stirring often, until caramelized.

Remove squash from oven and add it to the leeks and shallots. Stir in thyme, sherry and broth. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 30 minutes.

Remove from heat and blend using an immersion blender or blender until desired consistency. (If using a standard blender, let soup cool slightly before blending.) Reheat if desired. Stir in remaining salt and pepper and wheat germ. Serve immediately.

Recipe Type: