1 1/2 pounds beef stew meat
1 tablespoon cooking oil
3 cups sliced fresh mushrooms (8oz)
1 cup frozen baby lima beans
1 cup chopped onion (2 medium)
1 1/2 tspn ground chipotle chile pepper or chili powder
1 teaspoon dried oregano, crushed
1/4 tsp salt
2 14-ounce cans reduced-sodium beef broth
1 cup water
1 tblspn cornstarch
1 tblspn cold water
Trim fat from meat. Cut meat into 1/2 inch pieces. In a large nonstick skillet brown meat, half at a time, in hot oil over medium heat. Drain fat.
In a 3 1/2-or-4-quart slow cooker layer mushrooms, lima beans and onions. Add meat, chipotle pepper, oregano, and salt. Pour beef broth and the 1 cup water over all.
Cover and cook on low-heat setting for 9 -10 hours or on high-heat setting for 4 1/2-5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until slightly thickened.
- Calories per serving 234
- Cholestoral 67mg
- Sodium 537mg
- Carbohydrates 13g
- Protein 29g
- Exchanges 1 vegetable
- 1/2 starch
- 3 1/2 lean meat