References:

SLOW COOKER BEEF STEW

Colorado State University Extension. (2013, February). Crockpot and slow cooker food safety. Fort Collins, CO: Author. Retrieved from www.farmtotable.colostate.edu/docs/crockpot-foodsafety.pdf.

2 pounds stew meat (cut into 1 inch cubes)

1/4 cup flour (all purpose)

salt and pepper (optional, to taste)

2 cups water

2 teaspoons or two cubes beef bouillon (2 cubes)

1 garlic clove (finely chopped)

3 carrot (sliced)

3 potatoes (diced)

1 onion (chopped)

1 celery stalk (sliced)

Add herbs as desired: bay leaf, basil, oregano, etc

Montana State University Extension Service, Montana Extension Nutrition Education Program Website Recipes.

DIRECTIONS:

1. Place meat in slow cooker.
2. Mix flour, salt, and pepper in a medium bowl, and pour over meat; stir to coat.
3. Add remaining ingredients and stir to mix.
4. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
5. Stir stew thoroughly before serving. If using bay leaf, discard before serving

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NUTRIENTS PER SERVING:

282 calories | 2 g total fat | 68 mg cholesterol | 216 mg sodium | 29 g carbohydrates | 4 g total sugar | 30 mg protein | 42 mg calcium | 3 mg iron | 833 mg potassium

USDA. Slow Cookers and Food Safety. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/appliances-and-thermometers/slow-cookers-and-food-safety/ct_index

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