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1
In a large bowl, stir together the flour and pepper.
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2
Add the beef, turning to coat and shaking off the excess.
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3
Lightly spray a Dutch oven with cooking spray.
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4
Heat the oil over medium-high heat, swirling to coat the bottom.
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5
Cook the beef for 1 to 2 minutes, stirring frequently.
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6
Stir in the onion and garlic.
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7
Cook for 3 minutes, or until soft, stirring frequently.
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8
Stir in the mushrooms.
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9
Cook for 1 to 2 minutes, or until they absorb the liquid in the pot.
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10
Stir in the tomatoes, water, wine, and herb seasoning blend.
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11
Reduce the heat and simmer, covered, for 2 hours, stirring occasionally and adding water if needed to keep the bottom of the pot covered.
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12
Stir in the potatoes and carrots.
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13
Simmer, covered, for 30 minutes, or until the beef and vegetables are tender.
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14
Omit the cooking spray and oil.
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15
Put the coated beef cubes in a 3 1/2- or 4-quart slow cooker.
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16
Add the remaining ingredients and cook, covered, on high for 4 to 5 hours or on low for 8 to 9 hours, or until the beef and vegetables are tender.
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17
If you prefer, replace the herb seasoning blend with a combination of 1 tablespoon snipped fresh parsley; 1/4 teaspoon dried thyme, crumbled; 1/4 teaspoon dried basil, crumbled; 1/4 teaspoon dried oregano, crumbled; 1/8 teaspoon dried rosemary, crushed; and 1/8 teaspoon dried marjoram, crumbled.
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18
(Per serving)
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19
Calories: 174
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20
Total fat: 3.0g
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21
Saturated: 1.0g
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22
Trans: 0.0g
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23
Polyunsaturated: 0.5g
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24
Monounsaturated: 1.5g
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25
Cholesterol: 22mg
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26
Sodium: 50mg
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27
Carbohydrates: 23g
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28
Fiber: 3g
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29
Sugars: 5g
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30
Protein: 15g
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31
Calcium: 42mg
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32
Potassium: 822mg
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33
1 starch
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34
2 vegetable
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35
1 1/2 lean meat
