Beef Stew

By dette

Lean cuts of beef tend to be tougher than higher-fat cuts. Slow Cooking is the perfect wat to cook leaner beef-the steam created in the stoneware insert helps to tnderize the meat and retain its flavor.

Ingredients

• 1 1/2 # boneless beef bottom round, cubed
• 3 tbsp all-purpose flour
• 1 # small new potatoes, quartered
• 1 (16 oz) bag baby carrots
• 1 (14 1/2 oz) can diced tomatoes
• 1/2 c. cry red wine
• 1 onion, chopped 2 garlic, cloves, crushed
• 1 tsp dried thyme leaves, crumbled
• 1 tbsp balsamic vinegar
• 1/2 tsp salt

Details

Servings 8
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Mix the beef and flour in a large zip-close plastic bag; seal and shake to coat the meat.

Mix the beef and flour, the potatoes, carrots, tomatoes, wime, onion, garlic, and thyme in a slow cooker, Cover and cook on High until the beef is tender, 5-6 hours. Stir in the vinegar and salt.

Since the colors of food lose their vibrancy in a slow cooker, use garnishes to perk things up visually; chopped fresh parsley, cilantro, watercress, basil or other fresh herbs; chopped tomatoes, scallions, or red peppers; shredded carrots or cheese; nonfat yogurt or sour cream.

213 cal; 4 g fat; 1 g sat fat; 48 mg chol; 137 mg sod; 22 g carb; 2 g fib; 18 g prot; 48 mg calc POINTS: 4