Slow-Cooker Beef Stew with Rice
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- Prep 15min
cups Progresso™ beef broth (from 32-oz carton)
tablespoon all-purpose flour
cups (8 oz bag) ready-to-eat baby-cut carrots
medium red potatoes (1 lb), washed and cut in 1-inch cubes
can (14.5 oz) tomatoes, undrained
teaspoon dried thyme leaves
teaspoon dried marjoram leaves
Spray 4- to 5-quart slow cooker with cooking spray.
In small cup, place 1/4 cup of the broth; dissolve flour in broth. Add all ingredients to slow cooker except rice.
Cover; cook 3 1/2 to 4 hours on High heat setting. Remove bay leaves.
- Serve with lime wedges.
- Ask your butcher for an affordable beef stew meat. Slow cooker infuses flavor while cooking any meat cut deliciously.
- If using fresh marjoram or thyme leaves, 1/2 teaspoon dried leaves equals 1 1/2 teaspoons fresh leaves.
- If using a round 4 1/2-quart slow cooker, it might take 1 hour longer. The 5-quart oval will take the same time as step 3.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Easy as 1, 2 ,3. Place everything in slow cooker in the morning, and by the afternoon there will be a hit on the table: beef stew!