WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, July 25, 2017

Diabetic-Friendly Beef Stew

2 lbs. beef chuck, cubed, fat cut away
1/4 cup whole-wheat flour
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Worcestershire sauce
1 1/2 cups beef broth
1 minced garlic clove
1 bay leaf
4 medium carrots, chopped into bite-sized pieces
2 medium yellow onions, quartered
1 celery rib, sliced into bite-sized pieces
3 medium to large red potatoes, unpeeled, large diced

Place the meat cubes into the slow cooker or crockpot.  In a small bowl combine the flour, salt, pepper, and paprika; stir into the meat until the meat is thoroughly coated.

Add the remaining ingredients, mixing up well.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Yield: 6 servings
Per serving: 278 calories, 6 g (1.9 g sat) fat, 75 mg chol, 598 mg sodium, 28 g carbs, fiber 4 g, 28 g protein

 Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.