Beef Stew

1/4 cup flour
1 Tbsp Olive oil
2 lbs round beef steak/roast (cubed, fat removed)
2 cups Onions (diced)
4 cloves Garlic (minced)
3 cups Rutabaga (cubed)
6 cups Potato (peeled/large cube)
4 cups Carrots (sliced or sticks)
2 cups Peas (frozen)
1 can Cream of Mushroom Soup (low fat)
4 cups Beef Broth (low sodium)
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme

* replace rutabaga with turnip (turnip gives about 40 less calories)

1- Mix flour with salt and pepper then stir in beef cubes; mix to coat beef thoroughly.

2 - Heat oil in fry pan, in batches brown beef cubes and put into slow cooker.

3 - In same pan saute onions and garlic to soften then add to slow cooker.

4 - Put potatoes, rutabaga, carrots into slow cooker.

5 - In same pan add mushroom soup, rosemary, thyme and beef broth, stir to mix and scrap up any bits off bottom of pan then add to slow cooker.

6- Put lid on slow cooker and set to low for 8 hours.
* Note: you are not adding the frozen peas at this point.

7 - About 30 minutes before finished add frozen peas and stir. Taste for seasoning and adjust if needed. Recover. *Note: if the stew is not as thick as you like it, you can add a cornstarch slurry with peas to thicken a bit more. (1 Tbsp cornstarch + 2 Tbsp cool water)

8 - After 30 minutes, ENJOY!

Serving Size: Makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user A-NEW-TARA.