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Low in fat too...
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2
lbs |
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stewing beef, trimmed of fat and cut
into 1" cubes |
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3
cups |
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peeled, cubed potatoes |
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2
cups |
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chopped carrots |
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1½
cups |
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chopped onions |
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2
cups |
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tomato sauce |
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One
10¾oz. |
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can
low-sodium, low fat beef broth,
undiluted |
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2
cloves |
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garlic, minced |
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1
Tbs |
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Dijon mustard |
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1
whole |
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bay
leaf |
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1¼
tsp |
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dried marjoram |
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1¼
tbs |
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dried thyme |
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1
tsp |
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granulated sugar |
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½
tsp |
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salt |
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½
tsp |
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ground black pepper |
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1
Tbs |
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cornstarch |
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¼
cup |
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chopped fresh parsley |
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1 |
Combine all
ingredients except cornstarch and parsley in a 3
quart or larger slow cooker. Cover and simmer on
low setting for 9 hours. Stir occasionally. |
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2 |
Combine
cornstarch with an equal amount of water and
stir until lump-free. Add to stew and mix well.
Cook for 1 more hour. Stir in parsley just
before serving. |
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Servings: 6 |
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