Clean Eating Crockpot Beef Stew

March 4, 2011 by JenniferM  
 This Recipe is from the Clean Eating website.

I can not wait to cook up this delicious stew for dinner tomorrow. I am going to start it bright and early in the morning! 
Ingredients:

• 3 carrots, cut lengthwise into halves and then cut into 1-inch pieces
• 3 ribs celery cut into 1-inch pieces
• 2 large potatoes, peeled, cut into 1/2-inch pieces
• 1 1/2 cups onions, chopped
• 3 tbsp. minced garlic
• 1 bay leaf
• 3/4 tsp. dried thyme leaves
• 3/4 tsp. dried basil leaves
• 1/2 tsp. black pepper
• 1/2 tsp. sea salt
• 2 lbs. lean beef stew meat cut into 1-inch pieces
• 1 can (14 oz.) diced tomatoes, undrained
• 1 can (14 oz.) low-sodium beef broth
• 1/4 cup whole wheat pastry flour
• 1/2 cup cold water

Directions:

1. Layer the ingredients in your crockpot in this order:  carrots, celery, potatoes, onions, garlic, bay leaf, thyme, basil, salt and pepper, beef, undrained tomatoes, and then the broth.  Cover and cook on LOW for 7 to 8 hours.
2. Once cooked, remove the beef and vegetables and place them in a large serving bowl.  Cover with aluminum foil to keep warm.  Remove the bay leaf and throw away.  Turn crockpot on high and cover.
3. Mix the wheat flour and water in a small bowl until smooth, then stir the flour mix into the crockpot.  Cover and cook for 15 to 20 minutes until thick.
4. Pour sauce over beef and veggies in the serving bowl and serve.

Servings:  6 to 8
Prep time:  25 minutes
Tips: Serve with whole wheat rolls and/or a small side salad.