Sweet and Savory Stew

Sweet and Savory Stew
Servings: 6 Prep 10 mins Cook 11 mins Slow Cook on HIGH for 5 hours or LOW for 7 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 pounds chuck steak, trimmed, cut into 1-inch pieces and blotted dry
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 1/4 cups low-sodium chicken broth
  • 1 pound parsnips, peeled and sliced into 1/2-inch coins
  • 1 cup pitted prunes, chopped
  • 1 tablespoon light-brown sugar
  • 3 cups cooked white rice (optional)

Make It

1. Combine flour and 1-1/2 teaspoons paprika in a large resealable bag. Add beef to bag in two batches; shake to coat with flour, then remove from bag.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook beef in batches, if necessary, for 5 minutes, turning occasionally, or until browned. Place beef in slow cooker.

3. Reduce heat to medium; add 1 teaspoon olive oil. Add onion and sprinkle with 1/4 teaspoon each paprika, salt, pepper and cinnamon. Cook 4 minutes. Stir in tomato paste; cook 2 minutes, stirring. Place in slow cooker.

4. Add tomatoes and broth to skillet; bring to a boil; pour into slow cooker. Cover; cook for 5 hours on HIGH or 7 hours on LOW. When there is 1-1/2 hours cook time remaining for both methods, add parsnips and prunes to slow cooker. Stir in remaining 1/4 teaspoon each paprika, salt, pepper and cinnamon, and the brown sugar just before serving. Serve over rice, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 521, Fat, total (g): 10, chol. (mg): 90, sat. fat (g): 3, carb. (g): 67, fiber (g): 7, pro. (g): 38, sodium (mg): 569, Percent Daily Values are based on a 2,000 calorie diet.