Slow Cooker Beef Stew

Wednesday, February 24, 2010

While home the other day I felt the urge to make a nice, rich but healthy stew.  And what better way to do that than to set it and forget it with my Crockpot?  So I commenced searching for a healthy beef stew recipe, and then modified to suit my taste.  I actually found a Weight Watchers recipe, so if you follow that, this is WW approved and my modifications do not affect the health-factor of this meal. 

Slow Cooker Beef Stew

Here's what I used:

1 lb cubed stew beef (packaged as stew meat at the store)
2 cups mini-carrots
3 small potatoes, peeled and cubed
1 onion, chopped
2 celery stalks, chopped
1/2 cup AP Flour
1 tbsp salt
1/2 tbsp black pepper
1 tbsp dried rosemary
1 tbsp garlic powder
2 tbsp cornstarch
28 oz can crushed tomatoes
4 cups stock (your choice, I used chicken)

Here's what I did:

Set nonstick skillet on medium heat, and add onions.  Saute for 5-7 minutes, or until translucent.  Add them to Slow Cooker.  Meanwhile, add flour, salt, pepper, rosemary and garlic powder to a large ziplock bag, and shake to incorporate.  Then add stew beef to bag and shake to coat the meat evenly.  Using same skillet and 1 tbsp olive oil, brown beef on all sides, 7-10 minutes total.  Add browned beef and drippings to Slow Cooker. 

Add in all vegetables but the potatoes, crushed tomatoes and stock.  Let cook on High for 6-8 hours.  1-2 hours before complete, add in potatoes and cornstarch (to thicken).

This turned into a decadent, silky and healthy meal that took very little preparation.  Everyone loved it.  Even Miss Sydney.


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