3 Tbsp flour
1 lb lean beef stew meat (such as round), visible fat trimmed and cut into 1-inch cubes
1 Tbsp olive oil
3 cups fat-free, low-sodium beef broth
1 cup water
3 large carrots, chopped
8 oz mushrooms, sliced
1 large sweet potato, peeled and cubed
1 onion, diced
1/2 tsp dried thyme
1/2 tsp ground black pepper
- Place the flour in a large resealable plastic bag. Add beef and toss to coat.
- Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.
- Transfer beef and all remaining ingredients to a large slow cooker.
- Cover and cook in slow cooker on low for 8 hours.
Dietitian Tip: Buy a cut of beef with “round” in its name and make sure to trim off all visible fat. A slow cooker is the perfect way to transform this lean cut of meat into a tender stew.
MAKE IT GLUTEN-FREE: Use gluten-free flour and ensure the beef broth is gluten-free and this recipe can be made gluten-free.