Perhaps the best part of this meal was that there was NO work involved. I mean, you literally just dumped it all in the pot and that was it. Awesome. Totally awesome.
I really enjoyed the flavor and tenderness of this stew. I wasn't a huge fan of the frozen veggies I used (yep, totally went that route), but that was no fault of the recipe. Oh, I also totally forgot about the tomato paste, but it didn't seem to make a difference.
I served this over campanelle.
- 2 pounds round steak, cut into 1-inch pieces
- 1 pound carrots, cut into 1-inch pieces*
- 1 pound small red potatoes, quartered*
- 1 (8-ounce) package sliced fresh mushrooms
- 1 red bell pepper, diced**
- 1 (14 1/2-ounce) can diced tomatoes**
- 1 (6-ounce) can tomato paste
- 3/4 cup beef broth
- 1/3 cup red wine
- 1/4 cup all-purpose flour
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.
*2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.
**1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.
Yield: Makes 8 servings (serving size: 1 1/4 cups)
CALORIES 293 (23% from fat); FAT 7g (sat 2.6g,mono 2.9g,poly 0.4g); IRON 4.4mg; CHOLESTEROL 65mg; CALCIUM 42mg; CARBOHYDRATE 26g; SODIUM 702mg; PROTEIN 31g; FIBER 4g
Southern Living, OCTOBER 2005