Sweet Cajun Crock Stew

By Tonya_Speed

NUTRITION per serving: 327 Calories; 19g Fat; 22g Protein; 16g Carbohydrate; 2g Dietary Fiber; 72mg
Cholesterol; 310mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other
Carbohydrates. Points: 8

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds top round steak, cut into 2-inch cubes
• Salt and pepper to taste
• 1 (14.5-oz.) can low-sodium beef broth
• 3/4 cup canned diced tomatoes, drained
• 2 medium sweet potatoes, peeled and diced
• 1 cup chopped green bell pepper, seeded and deribbed
• 1 cup chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons Cajun seasoning
• 2 tablespoons cornstarch, dissolved in 1/4 cup water

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet, heat oil over medium-high heat. Add beef (half at a time) and stir-fry for
2 minutes, or till outside surface is no longer pink (do not overcook). Remove from the skillet; season with salt and pepper to taste and place in a slow cooker. In the same skillet, combine broth, tomatoes, sweet potatoes, bell pepper, onion, celery, and Cajun seasoning. Bring to a boil, scraping up all the brown bits from the bottom of the pan; remove from heat and pour mixture over the beef. Cover and cook on low heat setting for 8 hours or on high for 6 hours, or till beef is fork-tender. If you want your stew thickened, add cornstarch mixture; cook and stir occasionally for 1 to 2 minutes, or till sauce is thickened and bubbly. This is assuming your slow cooker is simmering. If not, pour the cooking liquid from the slow cooker into a saucepan and do it on the stovetop.

SERVING SUGGESTION: Serve in bowls with some corn muffins and a big salad on the side.