Tuesday, October 23, 2007

Beef Stew

2 lbs. boneless beef top round steak, cut into 1 -inch cubes
8 medium carrots, cut into 1 -inch pieces
1 lb. small red potatoes, quartered
1/2 lb. sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 can 14 oz. diced tomatoes, undrained
1/4 cup all-purpose flour
1 6 oz. can tomato paste
3/4 cup beef broth
1/3 cup pomegranate juice (may use red wine or beef broth)
1 1/2 teaspoons salt
1 tsp minced garlic
1/2 tsp dried thyme

In a large skillet, brown beef on all sides. In a slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.

In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the pomegranate juice, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender.

Yield: 6 servings

*I forgot the mushrooms w/this swap. Also, in the future, I'd omit the potatoes and instead serve the stew over a heap of buttery mashed potatoes.

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