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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