Low Sodium Crock Pot Beef Stew with White Zinfandel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 Tbsp Olive Oil.79 lb Lean Beef Stew Meat1/2 Cup chopped Onion1 Clove of Garlic, Minced3 2.25 oz Bags of Bunny Love Organic Baby Carrots2 Med Stalks of Celery Sliced in 1/2 inch pieces3 Small Potatoes Cubed (with Skin)1 Cup of White Zinfandel Wine1 1/2 Cups Water1 tsp Summer Savory1/2 tsp Black Pepper1/2 tsp Sage, ground1/2 tsp Salt Substitute 1 Tbsp Whole Wheat Flour
Brown cubed stew meat in olive oil. Add onion and garlic, saute till tender. Put meat, onions & garlic in Crock Pot. Add baby carrots (whole), celery pieces, cubed potatoes, wine, water, and spices. Cook for 5 hrs. Add whole wheat flour and cook for 10 more minutes. (for thicker stew, add more flour)
Makes 8 cups total. Serves 4 (or more if smaller portions)
Number of Servings: 4
Recipe submitted by SparkPeople user YIAYIA-THALIA.
Makes 8 cups total. Serves 4 (or more if smaller portions)
Number of Servings: 4
Recipe submitted by SparkPeople user YIAYIA-THALIA.
Nutritional Info Amount Per Serving
- Calories: 392.0
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 79.0 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 7.4 g
- Protein: 22.9 g
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