Thought I would share. My girlfriends mother made this for me recently and it was so good I made it the following day. My whole family loved it.
EnjoyBEEF STEW WITH CARROTS AND PEAS1 lb of beef round, cut into 1 1/2 inch chunks
3 tablespoons flour
4 tsp. olive oil
1 onion, chopped
4 all purpose potatoes, peeled and cut into 1 inch chunks
2 large carrots, cut into 1 inch chunks
1 cup of frozen peas
1 cup canned diced tomatoes with juice
1/2 cup dry red wine
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 bay leaf1. Toss together beef and flour in large bowl until coated evenly.
2. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Transfer to 5 or 6 quart slow cooker.
3. Increase heat under skillet to medium-high. Add beef, in batches and cook until browned on all sides, about 10 minutes, transferring beef to slow cooker as it is browned.
4. Stir all remaining ingredients into slow cooker. Cover and cook until beef and veggies are tender, 4-5 hours on high or 8-10 hours on low. Discard bay leaf.This recipe is from weight watchers cook book. My girlfriend adapted it a bit and added 1 beef boul. cube and a light beer. I did the same but needed to add a 2 tbsp. of flour to thicken it a bit. You could also use corn starch.
I made the whole thing within 25 minutes. Peeling, sauteing, and throwing everything in the crock pot. Then I left for the day while it cooked.Per serving( about 1 1/2 cups):441 grams, 426 calories, 10 g. total fat, 2 g. sat. fat, 1 gram trans fat, 59 mg chol., 460 mg. sod., 57 g. total carb, 8 g. fiber, 27 g. protein, 60 mg of Calc.
