Crock pot stew

Yield: 6 servings

Measure Ingredient
1 large Onion; finely chopped
2 Garlic cloves; minced
1 pounds Boiling potatoes, peeled or unpeeled cut in 3/4" cubes
1½ cup Cabbage; coarsely shredded
1 large Carrot; peeled and sliced
¼ cup Long-grain rice; uncooked
1 pounds Beef round, trimmed of all f cut in bite-size pieces
1½ cup Beef broth, defatted, or bouillon
¾ cup Red wine
¼ cup Ketchup
2 teaspoons Light brown sugar; packed
½ tablespoon Apple cider vinegar
1½ teaspoon Dried thyme
1 teaspoon Chili powder
½ teaspoon Powdered mustard
¼ teaspoon Black pepper

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large crock pot, combine onion, garlic, potatoes, cabbage, carrot, and rice. Add meat. In 4-cup measure or similar bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper. Pour mixture over meat and vegetables. Cover crock pot and cook 1 hour on high. Stir meat and vegetables into sauce, and cook an additional 6½ to 8 hours on low.

NUTRITIONAL DATA (based on 6 servings): Per Servings: Calories 289 Fat (gm) 6.0 Sat. fat (gm) 1.9 Cholesterol (mg) 51 Sodium (mg) 287 Protein (gm) 21 Carbohydrate (gm) 34 % Calories from fat 18

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