Low Sodium Crock Pot Beef Stew with White Zinfandel

1 Tbsp Olive Oil
.79 lb Lean Beef Stew Meat
1/2 Cup chopped Onion
1 Clove of Garlic, Minced
3 2.25 oz Bags of Bunny Love Organic Baby Carrots
2 Med Stalks of Celery Sliced in 1/2 inch pieces
3 Small Potatoes Cubed (with Skin)
1 Cup of White Zinfandel Wine
1 1/2 Cups Water
1 tsp Summer Savory
1/2 tsp Black Pepper
1/2 tsp Sage, ground
1/2 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.