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Beef Stew
PREP TIME 20 minutes
COOK TIME 8 hours
YIELD 6 servings (1 cup each)
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Hearty chunks of beef with onion, carrots, celery and potatoes in a rich tomato sauce
INGREDIENTS
| 2 | Pound beef stew meat, cut into chunks |
| 1 | Cup baby carrots |
| 2 | Cup sliced celery |
| 1 | can (14.5 oz ea) Hunt's® Diced Tomatoes |
| 1 | can (6 oz ea) Hunt's® Tomato Paste |
| 1 | medium onion, chopped (1 med onion = about 1/2 cup) |
| 1 | Pound red potatoes, scrubbed and cubed |
| 2 | Teaspoon dried thyme leaves |
| 3/4 | Cup water |
PREPARATION:
- Place onion over the bottom of 3-1/2 quart or larger CROCK-POT® slow cooker. Add the following ingredients in this order: carrots, celery, potatoes and beef. Sprinkle with thyme. Pour diced tomatoes and water over the top of the beef.
- Cover; cook on LOW setting for 8 to 10 hours until meat is tender. Stir in tomato paste; cover.
- Cook an additional 10 minutes on HIGH setting.
This recipe appears in:
Stews
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup |
| Calories | 334 |
| Total Fat | 10.3 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 89.5 mg |
| Sodium | 655.8 mg |
| Carbohydrate | 27 g |
| Dietary Fiber | 5 g |
| Protein | 32.6 g |
| Sugars | 7.5 g |
| Calcium | 63.2 mg |
| Vitamin A | 4025.9 iu |
| Iron | 4.5 mg |
| Vitamin C | 27.4 mg |
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