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Crockpot Beef Stew
Crockpot Beef Stew
Fiona Haynes
At a Glance
Cook Time : 6hr 
Course : Dinner, Entree, Main Course
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Occasion : Fall, Family Dinner, St.Patrick's Day, Winter
 
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Crockpot Beef Stew

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This would make a great beef stew for St. Patrick's Day, though it can be enjoyed any time of the year. But what makes it a good choice for St, Patrick's Day is that it's lower in fat than a corned beef dinner.

INGREDIENTS:

  • 1 pound white potatoes, peeled and quartered
  • 1 medium onion, roughly chopped
  • 1 1/2 cups sliced carrots
  • 8 ounces sliced mushrooms
  • 2 stalks celery, sliced
  • 3/4 pound lean stewing beef, trimmed
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp cornstarch mixed in 1/4 cup water/broth
  • 3/4 cup fat-free, low-sodium beef broth
  • 1/4 cup red wine

PREPARATION:

Place potato pieces in the bottom of a 4-quart crockpot, followed by other vegetables. Add beef on top. Sprinkle herbs and add bay leaf. Add cornstarch mixture to broth and pour over meat and vegetables, followed by the red wine.

Cook on low for 6 hours.

Serves 4-6

Per Serving: Calories 218, Calories from Fat 39, Total Fat 4.5g (sat 1.3g), Cholesterol 51mg, Sodium 106mg, Carbohydrate 22.5g, Fiber 4.9g, Protein 22.2g

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