This beef stew uses baby red potatoes and baby carrots, eliminating some of the peeling and chopping usually needed when using traditional baking potatoes and large carrots.
Cozy Beef Stew
Calories326 Per Serving
Protein35g Per Serving
Fiber8g Per Serving
|Total Fat||6.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||8 g|
2 starch, 1 vegetable, 3 lean meat
4 pounds boneless sirloin steak, all visible fat discarded, cut into 1-inch cubes
4 cups baby red potatoes, halved
4 cups baby carrots
2 medium onions, chopped
2 cups chopped celery
1 15-ounce can no-salt-added tomato sauce
10 ounces dried lima beans, sorted for stones and shriveled beans, rinsed, and drained
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon quick-cooking tapioca
2 teaspoons pepper
1 teaspoon celery salt
1 teaspoon dried parsley, crumbled
1 teaspoon dried thyme, crumbled
1 cup water
Directions for Cooking
If frozen, thaw the bags in the refrigerator overnight. Pour the contents into a slow cooker. Stir in the water. Cook, covered, on low for 4 to 6 hours, or until the vegetables are tender.
Directions for Freezing
In a large bowl, stir together all the ingredients except the water. Transfer the mixture equally between two 1-gallon resealable plastic freezer bags. Lay the bags flat in the freezer.
Cooking Tip: Don't have celery salt? No problem. Here are a couple substitutions. Using a mortar and pestle or spice grinder, grind enough celery seeds to make 1/2 teapoon ground celery. In a small bowl, stir together the ground celery with 1/4 to 1/2 teaspoon salt. You can also use 1 teaspoon dill salt in place of 1 teaspoon celery salt.