Got this recipe from Cooking Light, via My Recipes, and decided to give it a try. Very easy to assemble as there is no browning of any meets or vegetables before putting it into the crock pot. I couldn’t find my dried thyme or rosemary, so where the original recipe called for those, I used Herbs de Provence instead. Also, they thawed the onions, I didn’t bother. Otherwise, pretty much the same as they presented.
Ingredients
- 2 pounds beef stew meat (lean or trimmed a bit)
- 6T all-purpose flour
- 1lb bag carrots, peeled and sliced thick (1+ inch)
- 1 (16-ounce) package frozen pearl onions
- 1 (8-ounce) package mushrooms, stems removed
- 2 garlic cloves, minced
- 3/4 cup fat-free, lower-sodium beef broth
- 1/2 cup dry red wine (I used an inexpensive Cabernet)
- 1/4 cup tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked egg noodles
- 1/4 cup chopped fresh thyme (totally forgot to sprinkle this on at the end)
Directions
Toss beef with flour in a bowl then put into slow cooker. Add carrots, onions, mushrooms and onions to the cooker. Mix rest of the ingredients (through black pepper) and pour over ingredients in slow cooker, tossing a bit.
Cover and cook on low. The original recipe said 8 hours, but in my crock pot, it took less than 6 and I probably should have (would have) checked it at 5 hours if I’d been home.
Serve over egg noodles (I used yolk-free).
Can’t wait to see how this tastes tomorrow after it sits for a bit but it was pretty good right out of the pot and I’ll definitely make it again.
By the way, if a serving is the recommended 1 1/4C meat plus 1/2C egg noodles this works out to be 9PPV.