Canadian Living - - COOK & EAT | QUICK & EASY -

MAKES 6 TO 8 SERV­INGS TO­TAL TIME 8½ HOURS 1.35 kg beef stew­ing cubes, cut in 1½-inch chunks 1½ tsp salt 1 tsp pep­per 4 car­rots, coarsely chopped 1 onion, chopped 3 cloves gar­lic, finely grated or pressed 1 pkg (14 g) dried mixed mush­rooms 3 sprigs fresh thyme 2 bay leaves 2½ cups sodium-re­duced beef broth ½ cup dry red wine 3 tbsp tomato paste 2 tsp co­coa pow­der 1 tsp Worces­ter­shire sauce ¼ cup corn­starch ¼ cup wa­ter Gre­mo­lata ½ cup chopped fresh pars­ley 2 tsp grated lemon zest 1 clove gar­lic, finely grated or pressed Sprin­kle beef with salt and pep­per; place in slow cooker. Add car­rots, onion, gar­lic, mush­rooms, thyme and bay leaves.

Whisk to­gether broth, wine, tomato paste, co­coa pow­der and Worces­ter­shire sauce; pour over beef. Cover and cook on low un­til beef is ten­der, about 8 hours. Skim fat from sur­face of cook­ing liq­uid.

Dis­card thyme and bay leaves. Whisk corn­starch with wa­ter un­til smooth; stir into slow cooker. Cover and cook on high un­til thick­ened, about 15 min­utes.

Gre­mo­lata Mean­while, in small bowl, stir to­gether pars­ley, lemon zest and gar­lic. Spoon stew over mashed pota­toes; sprin­kle with Gre­mo­lata.

PER EACH OF 8 SERV­INGS about 305 cal, 35 g pro, 13 g to­tal fat (5 g sat. fat), 12 g carb (2 g di­etary fi­bre, 3 g sugar), 94 mg chol, 762 mg sodium, 705 mg potas­sium. % RDI: 4% cal­cium, 30% iron, 32% vit A, 17% vit C, 10% fo­late.

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