| |
| INGREDIENTS |
| 1/2 c. |
flour |
| 2 lb. |
lean beef stew meat, cut into 1 inch cubes |
| 4 c. |
peeled diced russet potatoes (about 1½ - pounds) |
| 2 c. |
chopped onion (1 large) |
| 1 c. |
sliced carrots – ¼ inch thick |
| 1 c. |
chopped red bell pepper |
| 1/2 c. |
low-sodium ketchup |
| 1 tbsp. |
Worcestershire sauce |
| 2 tsp. |
sweet paprika |
| 2 tsp. |
minced garlic |
| 1 |
(10-ounce) can double-strength beef broth |
|
|
|
| RECIPE |
- Combine flour and beef in zip-lock bag. Shake zip-lock bag to coat beef with flour.
- Combine meat and remaining ingredient in slow cooker; stir gently.
- Cover and cook on low for 8 hours.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
350 |
|
| Total Fat |
8 g |
|
| Sodium |
430 mg |
|
| Total Carbohydrates |
38 g |
|
| Fiber |
4 g |
|
| Protein |
29 g |
|
|
|
