Homemade Soups and Stews
FAVORITE BEEF STEW

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• 3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
  
• 3 ribs celery, cut into 1-inch pieces
  
• 2 large potatoes, peeled and cut into 1/2-inch pieces
  
• 1-1/2 cups chopped onions
  
• 3 cloves garlic, chopped
  
• 4-1/2 tsps Worcestershire sauce
  
• 3/4 tsp dried thyme leaves
  
• 3/4 tsp dried basil leaves
  
• 1/2 tsp black pepper
  
• 1 bay leaf
  
• 2 pounds beef for stew, cut into 1-inch pieces
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 1 can (about 14 ounces) reduced-sodium beef broth
  
• 1/2 cup cold water
  
• 1/4 cup all-purpose flour

Slow Cooker Directions:

• Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
  
  
• Cover and cook on LOW 8 to 9 hours.
  
  
• Remove beef and vegetables to large serving bowl; cover and keep warm.
  
  
• Remove and discard bay leaf.
  
  
• Turn slow cooker to HIGH; cover.
  
  
• Stir water into flour in small bowl until smooth.
  
  
• Add 1/2 cup cooking liquid; mix well.
  
  
• Stir flour mixture into slow cooker.
  
  
• Cover and cook 15 minutes or until thickened.
  
  
• Pour sauce over meat and vegetables.
  
  
• Serve immediately.

Nutritional Information: Nutrients per Serving: (1/6 of stew): Calories: 364; Calories from Fat: 20 %; Total Fat: 8 g; Cholesterol: 95 mg; Carbohydrate: 29 g; Fiber: 3 g; Protein: 43 g; Sodium: 279 mg;

Dietary exchanges: Starch: 1; Vegetable: 2; Meat: 4-1/2

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