Thursday, December 12, 2013

{soups-salads-and-salad-dressings} Stephanie’s Slow Cooker Stew Recipe

 

Stephanie's Slow Cooker Stew Recipe



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-Schappacher, West Chester, Ohio




Diabetic Exchange




TOTAL TIME: Prep: 20 min.
Cook: 7-1/2 hours
MAKES: 5 servings


Ingredients

        1 pound beef stew meat
        2 medium potatoes, peeled and cubed
         1 can (14-1/2 ounces) beef broth
        1 can (11-1/2 ounces) V8 juice
        2 celery ribs, chopped
         2 medium carrots, chopped
         1 medium sweet onion, chopped
         3 bay leaves
         1/2 teaspoon salt
         1/2 teaspoon dried thyme
         1/2 teaspoon chili powder
         1/4 teaspoon pepper
         2 tablespoons cornstarch
        1 tablespoon cold water
         1/2 cup frozen corn
        1/2 cup frozen peas






Directions

    In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
    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. Yield: 5 servings.



Nutritional Facts

1-1/3 cups equals 273 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 865 mg sodium, 31 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.


Originally published as Stephanie's Slow Cooker Stew in Taste of Home February/March 2011, p45








             Beth Layman  :)


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