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 (I suggest cutting the salt to 1/2 tsp and using reduced sodium beef broth to lower sodium)
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 (I suggest cutting the salt to 1/2 tsp and using reduced sodium beef broth to lower sodium)
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