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This Recipe Serves 5


3 Tbsp flour
1 lb lean beef stew meat (such as round), visible fat trimmed and cut into 1-inch cubes
1 Tbsp olive oil
3 cups fat-free, low-sodium beef broth
1 cup water
3 large carrots, chopped
8 oz mushrooms, sliced
1 large sweet potato, peeled and cubed
1 onion, diced
1/2 tsp dried thyme
1/2 tsp ground black pepper


  1. Place the flour in a large resealable plastic bag. Add beef and toss to coat.
  2. Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned. 
  3. Transfer beef and all remaining ingredients to a large slow cooker.
  4. Cover and cook in slow cooker on low for 8 hours.

Dietitian Tip: Buy a cut of beef with “round” in its name and make sure to trim off all visible fat. A slow cooker is the perfect way to transform this lean cut of meat into a tender stew.

MAKE IT GLUTEN-FREE: Use gluten-free flour and ensure the beef broth is gluten-free and this recipe can be made gluten-free. 2016-03-slow-cooker-beef-stew.jpg 

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