Slow Cooker Stew
Source of Recipe
A Potful of Recipes, JoAnna M. Lund
16 ounces lean beef stew meat -- cubed
1/2 cup chopped onion
2 cups chopped carrots
1 1/2 cups chopped celery
4 cups diced raw potatoes
1 3/4 cups Swanson Beef Broth (1 15-oz. can)
1 tablespoon parsley flakes
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
2 tablespoons Quick Cooking Minute Tapioca
In a large skillet sprayed with butter-flavored cooking spray, brown stew meat. Spray a slow cooker container with butter-flavored cooking spray. Place browned meat in prepared container. Add onion, carrots, celery, and potatoes. Mix well to combine. In a small bowl, combine beef broth, parsley flakes, Italian seasoning, black pepper, and uncooked tapioca. Pour mixture over vegetables.
Cover and coon on LOW for 8 hours. Mix well before serving.
Serves 6 (1 1/2 cups) * Freezable
Each serving equals:
HE: 2 Protein * 1 1/3 Vegetable * 2/3 Bread * 16 Optional Calories
243 calories, 7g fat, 20g protein, 25g carbohydrate, 451mg sodium, 37mg calcium, 3g fiber
Diabetic: 2 Meat * 1 Vegetable * 1 Starch
c. 2001 by Healthy Exchanges, Inc. (The Berkley Publishing Group, ISBN 0-399-52650-1)
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