Crock Pot Low-Fat Beef Stew

Ingredients

• 1 pound lean beef stew meat, cubed in about 1-inch pieces
• 2 tablespoons flour for coating the beef
• 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 1 clove garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 2 celery stalks, coarsely chopped
• 1/2 cup diced red peppers
• 2 bay leaves
• 6 sprigs of thyme, remove leaves from 4 sprigs
• 2 cups beef broth, fat-free and low-sodium
• 1 (14-ounce) can fire-roasted diced tomatoes

Instructions

1. Coat the beef with the flour then shake off the excess then sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef then pour in the wine. Cook until sauce is slightly thickened and alcohol aroma is gone, about 5 minutes. Transfer the beef and its sauce to the crock pot.
3. In the crock pot, add onion, garlic, potatoes, carrots, celery, red peppers, leaves from 4 thyme sprigs, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and pepper. Cover and cook on low for 8 hours or high 4 – 6 hours. Garnish with remaining two thyme sprigs.

SmartPoints: 7