Per serving (1 cup): Calories 254, fat 7g, cabs 24g, protein 23g
• 2 lbs lean beef chuck or stew beef, cut into cubes
• Black pepper, grounded
• 1/4 C flour (divided)
• 1 Tbsp canola oil
• 16 oz potatoes, chopped into quarters
• 4 carrots, chopped into 2-inch pieces
• 2 medium yellow onions, chopped
• 10 oz mushrooms, sliced
• 4 cloves garlic, crushed
• 3 1/4 C beef stock
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme leaves
• 2 bay leaves
• 1 C frozen green beans
Season the beef with ground black pepper and coat with 2 tablespoons of the flour. Heat the oil a 10-inch skillet over med-high heat. Add the beef in 2-3 batches and cook until well browned. Stir often to avoid burning.
In a 6-qt slow cooker, add potatoes, carrots, onion, mushrooms, and garlic. Top with the beef. Add 3 cups beef stock, Worcestershire sauce, thyme and bay leaves.
Cover and cook on low for 6-8 hours, or until beef is fork tender. Remove and discard the bay leaves.
In a small bowl, stir together the remaining flour (2 Tbsp) and 1/4 cup beef stock until the mixture is smooth. Stir this into the cooker. Add frozen green beans. Increase the heat to high. Cover and cook for an additional 15 minutes, or until the mixture boils and thickens.
Originally from PRO Pulse January-February 2016
By Megan Winter