When I was a kid my mom and dad would pop a roast in the oven, we’d head to church and come home to a delicious home cooked meal. Then we’d take a nap. I’m not sure which was my favorite part but I could go for a nap right about now, how about you? The smell of this stew instantly brought me back to that time in my life. What if I also told you that it was healthy? That’s right and it’ll also be in the upcoming recipe magazine I’m creating filled with lots of lean healthy meals. If you want to know when it’s released then get on the list and know!
KITCHEN PREP: 25 MIN
COOK: 4 HOURS
SERVING SIZE: 6
1 pound lean beef stew meat cubed in about 1-inch pieces
2 tablespoons flour for coating the beef
1 teaspoon salt divided
1/2 teaspoon black pepper divided
2 tablespoons extra virgin olive oil
1 cup red wine optional non-alcoholic wine or vegetable broth
1 onion medium, coarsely chopped
1 garlic clove minced
2 potatoes medium, peeled and cubed
2 carrots medium, peeled and sliced
2 celery stalks coarsely chopped
1/2 cup red peppers diced
6 thyme sprigs remove leaves from 4 sprigs
2 bay leaves
2 cups beef broth fat-free and low-sodium
14 ounces fire-roasted diced tomatoes can
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 the remaining two thyme sprigs.