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Scallops Mock Seaweed Soup
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Favorite Beef Stew
Yield: Makes 6 to 8 servings
Ingredients:
3
carrots, cut lengthwise into halves, then cut into 1-inch pieces
3
stalks celery, cut into 1-inch pieces
2
large potatoes, peeled and cut into 1/2-inch pieces
1-1/2
cups chopped onions
3
cloves garlic, chopped
4-1/2
teaspoons Worcestershire sauce
3/4
teaspoon dried thyme leaves
3/4
teaspoon dried basil
1/2
teaspoon black pepper
1
bay leaf
2
pounds beef for stew, cut into 1-inch pieces
1
can (14-1/2 ounces) diced tomatoes, undrained
1
can (14-1/2 ounces) reduced-sodium beef broth
1/2
cup cold water
1/4
cup all-purpose flour
Preparation:
1.
Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
2.
Cover and cook on LOW 8 to 9 hours.
3.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Increase heat to HIGH. Blend water and flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.
Nutritional Information:
| Serving Size: 1/6 of stew | |
| Fiber | 3 g |
| Carbohydrate | 29 g |
| Cholesterol | 95 mg |
| Total Fat | 8 g |
| Calories from Fat | 20 % |
| Calories | 364 |
| Protein | 43 g |
| Sodium | 279 mg |
Dietary Exchange:
| Meat | 4-1/2 |
| Vegetable | 2 |
| Starch | 1 |
This recipe appears in:
Stews
