We don't usually eat red meat, but once a year we get a bit of a craving! This is a simple slow-cooker recipe that makes a complete meal on its own, but you can also use it as a topping over cooked quinoa, rice, or pasta. You can use fairly cheap cuts of meat (which usually means a lot less fat) because of the long slow cook that tenderizes the beef. I made this in a 4 quart slow-cooker, so that the slow-cooker between 1/2 and 3/4 full. Keep that in mind and add in more of the ingredients if you are using a larger slow-cooker.
Ingredients:
-1 lb stewing beef, cubed.
- salt and freshly ground black pepper to taste
-6 garlic cloves, peeled and minced (or 3 tsp garlic powder)
-4 medium carrots, trimmed and chopped into large chunks
-4 large tomatoes (preferably Italian Roma), chopped
-small can tomato paste
-1 tsp each of dried basil and oregano
-1/4 cup low fat, low sodium beef broth
-1/4 cup dry red wine
Directions:
1. Place beef in bottom of slow-cooker. Sprinkle with salt and pepper. Top with minced garlic or garlic powder. Top with carrots and tomatoes. Top with basil and oregano. Whisk together tomato paste, broth and wine. Pour over meat and vegetables. Cook on high for 3 to 4 hours OR on low for 6 to 8 hours (this is what I did and the meat was very tender). Stir well in last 1/2 hour of cooking.
