| |
| |
| 2 1/2 lbs |
|
lean stew beef, (2 1/2 to 3) |
|
| 1/2 tsp |
|
celery seed |
|
| 1/2 tsp |
|
seasoned pepper |
|
| 1/2 tsp |
|
salt |
|
| 1/2 tsp |
|
garlic powder |
|
| 1 Tbs |
|
healthy oil |
|
| 2 |
|
medium onions, quartered and sliced |
|
| 1 cup |
|
FF beef broth |
|
| 1 tsp |
|
Splenda |
|
| 1 Tbs |
|
red wine vinegar (or white vinegar) |
|
| 1/2 tsp |
|
Kitchen Bouquet or Gravy Master (browning sauce) |
|
|
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| |
| 1 |
Season beef with celery seed, pepper, and salt. |
| 2 |
Place the onions in the crock-pot. |
| 3 |
In a large skillet over medium high heat, brown the beef quickly in the olive oil; transfer to the slow cooker/Crock Pot. |
| 4 |
Add the garlic powder. |
| 5 |
Mix together the broth, Splenda, vinegar, and browning sauce; pour into the hot skillet and stir to get all browned bits. |
| 6 |
Pour mixture over the beef and onions. Cook on low for 7 to 9 hours, or on high for 3 to 4 hours. |
| 7 |
Serve over WW noodles or brown rice. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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