Crock Pot Beef Stew

Name: Crock Pot Beef Stew Recipe
Yield: 8
Ingredients: 16 oz Beaf Lean Stew Meat (Cooked); 0.25 cup Flour - Gold medal all purpose flour; 3 tsp Lawry's Seasoned Salt Less Sodium; 1 tbsp Extra Virgin Olive Oil; 4 serving Potato Red Raw (1 medium) (by STALEAN); 4 large (7-1/4 to 8-1/2 long) Carrots raw; 1 large Onions raw; 6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN); 2 cup Beef Broth - Swanson Low Sodium; 3 tsp Lea & Perrins Worcestershire Sauce; 1 bay leaf; pepper to taste

Number of Servings: 8

Ingredients

16 oz Beaf Lean Stew Meat (Cooked) 0.25 cup Flour - Gold medal all purpose flour 3 tsp Lawry's Seasoned Salt Less Sodium 1 tbsp Extra Virgin Olive Oil 4 serving Potato, Red, Raw (1 medium) (by STALEAN) 4 large (7-1/4" to 8-1/2" long) Carrots, raw 1 large Onions, raw 6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 2 cup Beef Broth - Swanson Low Sodium 3 tsp Lea & Perrins, Worcestershire Sauce 1 bay leafpepper to taste

Directions

Coat beef chunks with the flour and seasoned salt. Heat oil in skillet and add beef to sear. Place beef in crock pot. Wash, peel, and dice potatoes, carrots, and onion. Add to crock pot along with minced garlic and bay leaf. Sprinkle with pepper and pour in broth and worcestershire sauce. Cover and cook on low for 10-12 hours. Remove bay leaf before serving.

Serving Size:�about 1 cup

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 278.0
Total Fat: 13.3 g
Cholesterol: 52.0 mg
Sodium: 779.8 mg
Total Carbs: 21.7 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

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