Wednesday, October 12, 2011

Slow-cooker Beef Stew

I love me some hearty beef stew, especially on a chilly rainy day.
This one is my favorite.
And for you Weight Watchers fans, a cup is only 5 points.
Not too bad for how delicious and filling it is!
The red wine gives it a deep flavor, which is nice. But if you shy away from using wine in your cooking, you can always add some good quality red grape juice.
It only uses a 1/2 cup, so it shouldn't alter the flavor enough to make a massive difference.
Enjoy!

Slowcooker Beef Stew
(Original recipe by Rosa Minehan,
published in Nov/Dec 2007 Paula Deen Magazine)


Ingredients
  • 2 pounds beef stew meat
  • 3 large carrots, cut into 1-inch pieces
  • 2 medium baking potatoes, cut into 1-inch pieces
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1 (14.5 ounce) can beef broth
  • 1 (10.75 ounce) can tomato soup
  • 1/2 cup red wine
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic salt

Directions

In a 6-qt electric slow cooker, combine all ingredients. Cover and cook on Low 8 to 9 hours, or until beef is tender.

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