Slow Cooker
Rosemary Beef Stew
Brown Rice
Ingredients
- 1½ lb beef chuck roast, well trimmed and cut into 1-inch pieces
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil
- 1 onion, coarsely chopped
- 6 cloves garlic, crushed
- 4 large carrots, cut into 1½-inch pieces
- 3 sprigs fresh rosemary
- 1 (14.5-oz) can BPA-free fire-roasted tomatoes
- ½ cup low-sodium beef broth
- 1 Tbsp cornstarch
- 2 Tbsp water
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle beef with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add beef; brown on all sides.
- Transfer beef to a 5- to 7-quart slow cooker; add onion, garlic, carrots, rosemary, tomatoes and broth.
- Cover and cook on LOW 8 hours or until meat is tender.
- Whisk together cornstarch and water; add to slow cooker, stirring well.
- Uncover and cook on HIGH 30 minutes or until thickened.
- Garnish with parsley.
Side Dish Ingredients
- 1½ cups brown jasmine rice (or other brown rice)
Side Dish Instructions
- Cook rice according to package directions.
- Lightly season with salt and pepper.
Clean Eating Meal Plan
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