Slow cookers are one of the best things to have happened in the kitchen, considering our fast-paced lives. What is better than leaving the slow cooker to simmer away in the morning, only to return home to a magically complete dinner? Here, we have a tasty beef stew slow cooked until it falls apart on your fork. When you remove the cover from the slow cooker, the scent will have your mouth watering!
Yields: 6 servings | Serving Size: 1 cup | Calories: 317 | Previous Points: 6 | Points Plus: 8 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 29 mg | Sodium: 261 mg | Carbohydrates: 37 g | Dietary Fiber: 6 g | Sugars: 5 g | Protein: 23 g |
- 1 pound beef stew meat, cubed (or other cuts)
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion
- 1 garlic clove, minced
- 1-1/2 pounds potatoes, peeled and cubed
- 1 (15 ounce) can chickpeas, drain and rinse
- 1/2 cup roasted red peppers, coarsely chopped
- 4 fresh bay leaves
- 2 (15-ounce) cans diced tomatoes
- 1 cup water
Cover the beef with flour, half of the salt and half of the pepper. Shake off the excess flour and discard. Set aside.
Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the garlic and onion for 3 minutes then add the beef and brown them for about 8 minutes or until they are cooked through.
Transfer all the contents of the saucepan to the slow cooker.
Mix in the potatoes, chick peas, grilled peppers, bay leaves, canned tomatoes, water, the remaining salt and pepper.
Set the slow cooker on low for 6-8 hours or high 3-4 hours.