Slow Cooker
Rosemary Beef Stew
Brown Rice
Ingredients
- ½ lb boneless chuck roast, well trimmed and cut into 1-inch pieces
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp olive oil
- ⅓ cup coarsely chopped onion
- 2 cloves garlic, crushed
- 2 large carrots, cut into 1½-inch pieces
- 1 sprig fresh rosemary
- ¾ cup BPA-free organic fire-roasted tomatoes
- 3 Tbsp low-sodium beef broth
- 1 tsp arrowroot
- 2 tsp water
- 2 Tbsp 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 4-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
- ½ cup brown jasmine rice (or other brown rice), rinsed
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
355
|
160
|
515
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 17 | 35 | 52 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 611 | 145 | 756 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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