Spicy Beef Stew in a Crockpot
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
chuck roast -- cut in 1" pieces |
|
4 |
medium |
potatoes -- cubed |
|
4 |
medium |
carrots -- sliced |
|
1 |
medium |
sweet onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
21 1/2 |
ounces |
low sodium tomato soup -- canned |
|
2 |
cans |
water -- soup cans |
|
1 |
cup |
Burgundy wine |
|
2 |
tablespoons |
all-purpose flour |
|
1 |
teaspoon |
salt |
|
1 |
teaspoon |
paprika |
|
1/4 |
teaspoon |
pepper |
|
1/2 |
teaspoon |
dried oregano |
|
1/2 |
teaspoon |
dried basil |
|
1/2 |
teaspoon |
dried thyme |
|
1/2 |
teaspoon |
dried sage |
|
1/2 |
teaspoon |
dried marjoram |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
2 |
whole |
bay leaves |
| Coat stew meat with flour, salt, paprika and pepper. Place in crockpot. |
| Place rest of the ingredients in the crockpot. |
| Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay
leaves before serving.
Notes: For a sweeter sauce use 1/2 cup of Burgundy wine and 1/2 cup of Tawny Port. Makes 8 servings. |
| Per Serving: 382 Calories; 19g Fat (48.2% calories from fat); 21g Protein; 26g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.. |