Snowy-Day Beef Stew

Recipe Ingredients

1		Onion - finely chopped (medium)
2		Carots - cut into 1/4"-thick (medium)
		Diagonal slices
1 lb	454g / 16oz	Small thin-skinned potatoes - scrubbed, and
		Quartered lengthwise
8 oz	227g	Mushrooms - sliced
2 lbs	908g / 32oz	Lean boneless beef round - (to 2 1/2 lbs) - trimmed of fat,
		And cut into 1" cubes
1/4 cup	15g / 0.5oz	All-purpose flour
2 teaspoons	10ml	Dried thyme
1		Stewed tomatoes - (14 1/2 oz)
1/4 cup	59ml	Red wine or beef broth
1		Frozen peas - (10 oz) - thawed
		Salt - to taste

Recipe Instructions

In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at LOW setting until beef is very tender when pierced (8 to 10 hours).

Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.

This recipe yields 6 to 8 servings.

Per serving: 313 calories (15% from fat); 37 g protein; 29 g carbohydrates; 5 g total fat (1 g saturated); 79 mg cholesterol; 276 mg sodium.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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