Slow-Cooker Beef Stew

Prep: 20 min.; Cook: 7 hrs., 30 min.

Yield: Makes 8 servings (serving size: 1 1/4 cups)

Ingredients

• 2  pounds  round steak, cut into 1-inch pieces
• 1  pound  carrots, cut into 1-inch pieces*
• 1  pound  small red potatoes, quartered*
• 1  (8-ounce) package sliced fresh mushrooms
• 1  red bell pepper, diced**
• 1  (14 1/2-ounce) can diced tomatoes**
• 1  (6-ounce) can tomato paste
• 3/4  cup  beef broth
• 1/3  cup  red wine
• 1/4  cup  all-purpose flour
• 2  garlic cloves, minced
• 1 1/2  teaspoons  salt
• 1  teaspoon  pepper
• 1/2  teaspoon  dried thyme

Preparation

Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.

*2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.

**1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.

Nutritional Information

Calories:

293 (23% from fat)

Fat:

7g (sat 2.6g,mono 2.9g,poly 0.4g)

Protein:

31g

Carbohydrate:

26g

Fiber:

4g

Cholesterol:

65mg

Iron:

4.4mg

Sodium:

702mg

Calcium:

42mg