Rosemary Beef Stew

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Ingredients:

  • 1.5 pounds lean beef stew meat, cubed
  • 1.5 cups reduced-sodium fat-free beef broth
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons dry sherry (optional)
  • 3 cups cut green beans
  • 1 cup finely chopped onion
  • 1⁄2 cup each: sliced carrots, celery
  • 1 large clove garlic, minced
  • 1 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 1–2 tablespoons cornstarch
  • 1⁄4 cup cold water
  • Salt and pepper, as required
  • 4 cups cooked rice, warm

Instructions:

  1. Combine all ingredients, except cornstarch, water, salt, pepper, and rice, in 6-quart slow cooker
  2. Cover and cook on low for about 6 to 8 hours.
  3. Turn heat to high and cook for about 10 minutes
  4. Stir in combined cornstarch and water, stirring 2 to 3 minutes.
  5. Discard bay leaf
  6. Add Salt and pepper, as required and serve over rice.

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