beef stew

2 1/2 pounds top sirloin, trim off all visible fat, cut into 1 1/2 inch chunks
1/3 cup tomato paste
3 T balsamic vinegar
2 T olive oil
2 T oat flour
2 medium onions, cut into 1 1/2 inch chunks
5 medium sweet potatoes, cut into 1 1/2 inch chunks
1 pound carrots, cut into 1 1/2 inch chunks
1 cup red wine
6 cloves garlic
2 bay leaves
1 t cracked black pepper
1 t salt

Crock Pot Version:
Add ingredients to crock pot in this order: olive oil, beef, tomato paste, vinegar. Sprinkle flour all over the top, then add the veggies, garlic, bay leaves and wine. Cook on high for about 5 hours, or low for about 8. If you’re not cooking it overnight, then give it a big stir once or twice during cooking. If you are cooking overnoght, don’t worry about it.

Oven Version:
Heat oven to 350. Use a dutch oven or saute pan with a lid. Over high heat, add the olive oil, beef, and a pinch of the salt and pepper. Stir beef continuously until browned (about 5 minutes). Add all other ingredients, along with 3 cups of water or stock. Stir and bring to boil. Put on the lid, and transfer to the oven. Cook until the meat is tender, about 2 1/2 hours.

Serves 10 @ 330 calories
10 g fat (28%)
30 g carbs (41%)
23 g protein (31%)

image credit: flikr user thebittenword