No Fuss Easy Beef Stew

Yummy, Heart-Smart Beef Stew

Ingredients:

1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 1/2 pounds lean boneless round steak, trimmed of fat and cut into 1/2-inch cubes
3 cups water
2 medium potatoes, scrubbed and cut into bite-size pieces
9-ounce package frozen no-salt-added whole baby carrots
8 ounces sliced fresh mushrooms
1 cup frozen no-salt-added pearl onions
4 teaspoons low-sodium beef bouillon granules
1 teaspoon dried savory or thyme, crushed
1/2 teaspoon garlic powder

In the Oven:

Preheat oven to 350°F. In a large plastic bag with a tight-fitting seal, combine flour and pepper. Add meat and shake until well coated. Shake off excess flour. In an ovenproof Dutch oven, combine coated meat and remaining ingredients. Cover and bake for 2 hours or until meat is tender, stirring once or twice.

In the Crockpot:

Prepare beef cubes as directed above. Combine coated meat and remaining ingredients in a 3 1/2- to 4-quart electric slow cooker. Cover and cook on high for 4 1/2 to 5 1/2 hours or on low for 9 to 11 hours or until meat is tender.

This recipe is recommended by the American Heart Association and is just one example of how you can still enjoy a nice hearty meal while still being good to your heart. How easy is this? Throw the ingredients together and set your slow cooker before leaving for work. Come home to a savory smelling house with dinner waiting on you for a change! Of course you can always use fresh veggies rather than frozen if you prefer, just don't add salt or butter to them.