Nutrition Facts:
Calories 308, Total Fat 14.5 g, Saturated Fat 6 g, Cholesterol 43 mg, Sodium 305 mg, Total Carbohydrates 22 g, Dietary Fiber 3 g, Protein 15 g
Recipe featured in Living Well Eating Smart newsletter #19(10/1/08 - 11/26/08).
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2 pounds, lean Big Y® All Natural Angus Beef loin roast, cut into 2-inch by 2-inch cubes
3 pounds red potatoes, rinsed and roughly chopped into bite-size pieces
1½ pounds carrots, rinsed, peeled and roughly chopped into bite-size pieces
6 stalks celery, rinsed and roughly chopped into bite-size pieces
1 large onion, peeled and roughly chopped
1 10-ounce package of Big Y® mushrooms, rinsed and chopped into quarters
2 10¾-ounce cans Reduced Sodium Cream of Mushroom soup
1 32-ounce container of Kitchen Basics® beef broth
— Gravy Master®
4-6 heaping teaspoons Big Y® corn starch
1 cup cold water
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Step 1. Set slow cooker on low for 8-10 hours.
Step 2. Place all ingredients, except for Gravy Master,® corn starch and cold water, into slow cooker.
Step 3. If at home, mix once per hour. If not, mix upon returning home.
Step 4. Anywhere from 7-8 hours into cooking, check potatoes, carrots and beef for doneness.
Step 5. Once root vegetables and beef are fully cooked, mix in Gravy Master® to reach desired darkness.
Step 6. Mix corn starch slowly into cold water.
Step 7. Transfer mixture to stew, slowly stirring for 1-1½ minute(s).
Step 8. Let set for 5 to 10 minutes before serving. |