Slow Cooker Italian Stew

Beef stew meat, 1.5 lbs or 1 pkg
Tomato Sauce, 3.5 cans
Diced Tomatoes, 2 cans
Idaho Potatoes, 4-6 med.peeled and quartered
Baby Carrots 1 large pkg.
Spinach, 1 pkg. (10oz)
Garlic, minced approx. 2 tbsp
Oregano, 1 tbsp.
Basil, 1tbsp.
Rosemary, 1 tbsp.
Marjoram, 1 tbsp.
Sage, 1 tbsp.
Thyme 1 tbsp.
Sea Salt, to taste (1-2 tbsp.)
Garlic Powder, to taste

The measurements of the spices are just a suggestion.
I sometimes go light or remove the potatoes when my diet calls for little or no starch. The stew tastes just fine without them.
I also try to use fresh herbs when possible and organic meat and vegetables.
If the stew is too thick, try adding a little bit of water while it is simmering or another half cup of tomato sauce.

Prep:
Peel and quarter the potatoes, peel carrots (if needed), and rinse spinach.

Cut meat into med. sized pieces and lightly sprinkle with garlic salt or powder.

Mix ingredients into the slow cooker.

1. Add cans of tomato sauce
2. Drain diced tomatoes and add to slow cooker.
3. Add spices.
4. Simmer on low for 5-7 hours or until the meat and potatoes are tender.



Serving Size: Makes 10-12 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JEGONZALES001.