Crock Pot Stew

Ingredients

1 large onion -- finely chopped 2 garlic cloves -- minced 1 lb boiling potatoes, peeled or 1 unpeeled -- cut in 3/4 1 cubes 1 1/2 cup cabbage -- coarsely 1 shredded 1 large carrot -- peeled and sliced 1/4 cup long-grain rice -- uncooked 1 lb beef round, trimmed of all 1 fat -- cut in bite-size pcs 1 1/2 cup beef broth, defatted, or 1 bouillon 3/4 cup red wine 1/4 cup ketchup 2 tsp light brown sugar -- packed 1/2 tbsp apple cider vinegar 1 1/2 tsp dried thyme 1 tsp chili powder 1/2 tsp powdered mustard 1/4 tsp black pepper

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Preparation
 
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 6 1/2 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

Recipe By : Skinny One-Pot Meals - ISBN 0-940625-75-X

From: Dan Klepach Date: 10 Mar 95

 

 
Servings: 6

 

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