Stephanie’s Slow-Cooker Stew
TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours
YIELD: 5 servings.
Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. —Stephanie Rabbitt-Schapp, Cincinnati, Ohio
Ingredients
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1 pound beef stew meat
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2 medium potatoes, peeled and cubed
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1 can (14-1/2 ounces) beef broth
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1 can (11-1/2 ounces) V8 juice
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2 celery ribs, chopped
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2 medium carrots, chopped
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1 medium sweet onion, chopped
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3 bay leaves
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon chili powder
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1/4 teaspoon pepper
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2 tablespoons cornstarch
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1 tablespoon cold water
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1/2 cup frozen corn
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1/2 cup frozen peas
Directions
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1.
In a 3-qt. slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
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2.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts
1-1/3 cups: 273 calories, 7g fat (2g saturated fat), 56mg cholesterol, 865mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
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