Slow Cooker
Classic Beef Stew
Crusty French Bread and Buttered Green Peas
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Ingredients
- ¾ lb boneless chuck roast, cut into 1 inch pieces
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- ½ onion, coarsely chopped
- 2 cloves garlic, crushed
- 2 large carrots, cut into 1½ inch pieces
- 1 (14.5-oz) can organic fire roasted diced tomatoes
- 1 (8-oz) can organic tomato sauce
- ¾ cup less sodium beef broth
- ½ Tbsp arrowroot
- 1 Tbsp water
Instructions
- Sprinkle beef with salt and pepper. Brown beef on all sides in hot oil in a large skillet over medium-high heat.
- Transfer beef to a 3-or 4-quart slow cooker; add onion, garlic, carrots, tomatoes, tomato sauce, and broth. Cover and cook on LOW 6 to 8 hours or until meat is tender.
- Whisk together arrowroot and water; add to cooker. Uncover and cook on HIGH 30 minutes or until thickened.
Side Dish Ingredients
- ½ (16-oz) pkg frozen green peas, thawed
- ⅛ tsp salt
- ½ onion, chopped
- ¼ tsp pepper
- 1 Tbsp butter
- 1 (4-oz) hoagie roll, heated and sliced
Side Dish Instructions
- Serve peas and roll slices with stew.
- Melt butter in a saucepan over medium heat; add onion. Cook 5 minutes or until tender. Add peas, pepper, and salt; cook 3 minutes or until thoroughly heated, adding a little water, if necessary.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
376
|
212
|
588
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 27 | 8 | 35 |
| Carb (g) | 21 | 33 | 54 |
| Fiber (g) | 5 | 5 | 10 |
