Slow Cooker
Rosemary Beef Stew
Brown Rice
Ingredients
- 1½ lb boneless 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 organic fire-roasted tomatoes
- ½ cup low-sodium beef broth
- 1 Tbsp arrowroot
- 2 Tbsp water
- ¼ cup chopped fresh parsley
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 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 arrowroot and water; add to 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), rinsed
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
335
|
160
|
495
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 12 | 35 | 47 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 625 | 194 | 819 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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