This easy recipe is from the book, DASH Diet For Dummies®, by Sarah Samaan, MD, FACC Rosanne Rust, MS, RDN, LDN, and Cindy Kleckner, RDN, LD, FAND
It's great for busy weeknights, or for busy Saturdays when you are out and about. Add a salad and some whole grain crusty bread for a delicious family meal.
Course Main Dish
Prep Time 20 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 6servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1cupSun-dried tomatoes (not packed in oil)
1 1/2 poundsnew red potatoes
1mediumonion
1poundlean beef round steak
1/4 tspsea salt
one8-ounce bagbaby cut carrots
2cupswater
1/2 cupdry red wine
1TBsalt-free herb mixture
2TBflour
1/4cupcold water
Instructions
Rehydrate tomatoes by placing them in a small glass bowl of very warm water and letting them sit for 15 minutes. Drain and coarsely chop (I soaked them in a 1/2 cup water and used the water as part of the liquid).
Clean the potatoes with water, scrub them, and cut in half or in 1-inch size cubes. Cut the onion into 1-inch chunks.
Cut the beef into 1/2 inch cubes. Salt with sea salt (you can use less or no salt)
Combine the rehydrated tomatoes, potatoes, onion, beef, baby carrots, 2 cups water, wine, and salt-free herb mixture in a 3 1/2-5 quart slow cooker. Cover and cook on low for 8 to 9 hours, or until the beef and vegetables are tender (or cook on high for 5-6 hours).
Stir the flour into 1/4 cup cold water and mix until smooth. Add one ladle of stew broth to the flour mixture. Gradually stir the mixture into the hot stew.
Cover, turn the slow cooker to high heat, and continue cooking for about 10 minutes, or until slightly thickened.