Crockpot Beef and Sweet Potato Stew

A little bit of lean beef goes a long way. Slow cooking lean cuts of meat is a great way to tenderize them. Enjoy this tender beef and sweet potato stew on a cold fall or winter evening, and have the leftovers for lunch the next day!

Cook Time: 8 hours

Ingredients:

• 2/3 pound lean stewing beef
• 2 cups chopped sweet potato
• 1 clove garlic, crushed
• 1 medium onion, roughly chopped
• 8 ounces button mushrooms, halved
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1 15 ounce can reduced sodium black beans, drained and rinsed
• 2 bay leaves
• 1 cup good red wine
• 2 tbsp tomato paste
• 1 8 ounce can no-salt added tomato sauce
• 1 tsp dried thyme
• 1 tsp dried oregano

Preparation:

Brown beef in a nonstick skillet coated with cooking spray. Put to one side. Place vegetables in a 4 or 5 quart crockpot. Add beef, black beans, bay leaves, and red wine. Stir herbs and tomato paste into tomato sauce and add to crockpot. Cook on low for 8 hours.

Serves 4

Per Serving: Calories 338, Calories from Fat 37, Total Fat 4g (sat 1.2g), Cholesterol 45mg, Sodium 298mg, Carbohydrate 50.5g, Fiber 10.7g, Protein 24.7g

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