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Slow Cooker Beef Stew | Smart Balance

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    Source: www.smartbalance.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB3, B9, B12, D
    MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Smart Balance® Cooking Spray

    2. 1 pound trimmed boneless beef chuck shoulder roast, cut into 1-inch pieces

    3. 1 tablespoon Smart Balance® Omega Oil

    4. 14 1/2-ounce can stewed tomatoes

    5. 1-pound bag frozen pepper stir fry, thawed

    6. 4 ounces sliced mushrooms

    7. 1 cup baby carrots

    8. 1 1/2 teaspoons beef bouillon granules

    9. 2 teaspoons balsamic vinegar

    10. 1/4 teaspoon black pepper

    11. Topping:

    12. 1/2 cup sour cream

    13. 1 teaspoon prepared horseradish

    14. 1/4 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. Coat a 3 1/2 to 4-quart slow cooker with Smart Balance® Cooking Spray.

    2. Heat the Smart Balance® Omega Oil in a large nonstick skillet over medium high heat. Working in two batches, brown the beef (about 4 minutes for each batch). Place beef in slow cooker. Add the tomatoes to the skillet and bring to a boil over medium high heat, scraping bottom and sides of skillet. Add the tomatoes and the remaining ingredients to the beef in slow cooker. Stir to blend, cover and cook on high setting 5 1/2 hours or on low setting 11 hours.

    3. Meanwhile, combine the topping ingredients in a small bowl, cover and refrigerate until time of serving.

    4. Serve in bowls and top with sour cream mixture.

    5. May serve over no yolk egg noodles, mashed potatoes, or whole grain rotini, if desired.

    6. cup per serving.

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