Rich Beef Stew
Ingredients
- 1 lb boneless chuck roast, cut into 1 inch pieces
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil
- ½ onion, chopped
- 1 carrot, cut into 1½ inch pieces
- 1 stalk celery, cut into 1½ inch pieces
- 3 cloves garlic, crushed
- ½ (14.5-oz) can no salt added fire roasted diced tomatoes
- ¼ cup less sodium beef broth
- ½ Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Sprinkle roast with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef; cook 8 to 10 minutes or until browned on all sides.
- Transfer to a 3- or 4-quart slow cooker. Add onion, carrots, celery, garlic, tomatoes, and broth to cooker. Cover and cook on LOW 7½ hours.
- Whisk cornstarch and cold water in a small bowl; add to cooker. Stir and cover. Cook 30 minutes or until slightly thickened and beef is tender.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
484
|
0
|
484
|
| Fat (g) | 31 | 31 | |
| Sat. Fat (g) | 11 | 11 | |
| Protein (g) | 38 | 38 | |
| Carb (g) | 8 | 8 | |
| Fiber (g) | 2 | 2 | |
| T. Sugs (g) | 4 | 4 | |
| A. Sugs (g) | 0 | 0 |
