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Slow-Cooker Beef Stew

Yield Makes 8 servings (serving size: 1 1/4 cups)
Throw all of the hearty ingredients into the slow cooker before work, and come home to a foolproof stew for dinner. Substitute canned or frozen vegetables for an even easier meal.

Ingredients

  • 2 pounds round steak, cut into 1-inch pieces
  • 1 pound carrots, cut into 1-inch pieces*
  • 1 pound small red potatoes, quartered*
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 red bell pepper, diced**
  • 1 (14 1/2-ounce) can diced tomatoes**
  • 1 (6-ounce) can tomato paste
  • 3/4 cup beef broth
  • 1/3 cup red wine
  • 1/4 cup all-purpose flour
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme

Nutrition Information

  • calories 293
  • caloriesfromfat 23 %
  • fat 7 g
  • satfat 2.6 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 31 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 65 mg
  • iron 4.4 mg
  • sodium 702 mg
  • calcium 42 mg

How to Make It

  1. Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.

  2. *2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.

  3. **1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.