PREP TIME: 35 Minutes
START TO FINISH: 8 Hours 50 Minutes
Makes 6 servings
INGREDIENTS:
- 2 tablespoons butter
- 4 cups halved and thinly sliced sweet onions (about 1½ onions) 2 teaspoons sugar
- 2 teaspoons chopped fresh thyme leaves
- 1½ lb beef stew meat
- 1 cup beef-flavored broth (from 32-oz carton)
- 1 package (.87 oz) onion gravy mix
- 2 cups 1-inch pieces diagonally cut carrots
- 1 cup 1-inch pieces diagonally cut parsnips
- ½ cup frozen sweet peas
METHOD:
1 Spray 5- to 6½-quart slow cooker with cooking spray.
2 In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
3 In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
4 Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.
1 Serving:
Calories 290 (Calories from Fat 130): Total Fat 15g (Saturated Fat 6g, Trans Fat 0.5g): Cholesterol 60mg: Sodium 450mg; Total Carbohydrate 21g (Dietary Fiber 4g): Protein 18g
Exchanges:
1 Starch, 1 Vegetable, 2 Lean Meat, 1½ Fat Carbohydrate Choices: 1½
Tip:
Serve this saucy beef stew over mashed potatoes with plenty of crusty bread for mopping up the extra sauce.
