Sunday, December 16, 2012

Stew Good to Be True-Slow cooker beef and vegetable stew-Looneyspoons Cookbook

2 lbs. stewing beef, trimmed of fat and cut into 1 inch cubes
3 cups peeled and cubed potatoes
2 cups chopped carrots
1 1/2 cups chopped onions
2 cups no-salt-added tomato sauce
1 can (10 ounce) reduced-sodium beef broth, undiluted
1 T Dijon mustard
2 tsp minced garlic
1 bay leaf
1 1/4 tsp each dried marjoram and dried thyme
1 tsp granulated sugar (I used splenda)
1 T cornstarch
1/4 cup minced fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker.  Cover and simmer on low setting for 8 hours.
Combine cornstarch with an equal amount water and stir until lump free.  Add to stew and mix well.  Cook for 1 more hour.  Stir in parsley just before serving.
This was so easy and tasted great.  Smelled really good while cooking.  I served this with multi-grain saltine crackers.     

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