Heart Healthier Beef Stew

16 oz Beef chuck
2 cups shredded Summer Squash
1.5 cup Roma tomato puree
2 cups shredded Zucchini
2 Tbs minced Garlic
2 small Onions, chopped
0.25 cup all purpose flour
3 tsp Instant Tapioca Granulated
1 tsp Paprika
2 tsp dried Basil leaves
1 tsp dried Thyme leaves
2 tsp Oregano, ground
4 medium Carrots sliced
1 cup Peas, frozen
5 5" long Sweet potato, cubed

Cube meat or use pre-cut stewing beef. I shredded the squashes due to family aversion to the looks of the vegetables. Slice the carrots and dice the onions to your preference. Cube the sweet potato, peeling only if you prefer. I pureed the tomato, but slice, dice or puree to your preference.

Coat the beef in the flour and add the remainder to the bottom of the crock-pot. Add the remainder of the vegetables, tapioca granules, and herbs to the crock.

Cook on low setting for 10 to 11 hours.



Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LSANDY7.