Slow-Cooker Beef Stew with Rice

• Prep 15min
• Total4hr0min
• Servings6

Ingredients

2

cups Progresso™ beef broth (from 32-oz carton)

1

tablespoon all-purpose flour

2

cups (8 oz bag) ready-to-eat baby-cut carrots

3

medium red potatoes (1 lb), washed and cut in 1-inch cubes

1

can (14.5 oz) tomatoes, undrained

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried marjoram leaves

Steps

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• 1

  Spray 4- to 5-quart slow cooker with cooking spray.

• 2

  In small cup, place 1/4 cup of the broth; dissolve flour in broth. Add all ingredients to slow cooker except rice.

• 3

  Cover; cook 3 1/2 to 4 hours on High heat setting. Remove bay leaves.

Expert Tips

• Serve with lime wedges.
• Ask your butcher for an affordable beef stew meat. Slow cooker infuses flavor while cooking any meat cut deliciously.
• If using fresh marjoram or thyme leaves, 1/2 teaspoon dried leaves equals 1 1/2 teaspoons fresh leaves.
• If using a round 4 1/2-quart slow cooker, it might take 1 hour longer. The 5-quart oval will take the same time as step 3.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

310

Calories from Fat

30

% Daily Value

Total Fat

3 1/2g

6%

Saturated Fat

1g

6%

Trans Fat

0g

Cholesterol

55mg

19%

Sodium

1040mg

43%

Potassium

950mg

27%

Total Carbohydrate

43g

14%

Dietary Fiber

4g

16%

Sugars

5g

Protein

27g

% Daily Value*:

Vitamin A

110%

110%

Vitamin C

15%

15%

Calcium

6%

6%

Iron

25%

25%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Easy as 1, 2 ,3. Place everything in slow cooker in the morning, and by the afternoon there will be a hit on the table: beef stew!