Beef Stew with Garlic-Thyme Sour Cream
Start this slow-cooker beef stew before you leave for work and you'll arrive home to a delicious and hearty meal. All you'll need to do is whip up the garlic-thyme sour cream topping, and it will be ready to eat. Source: Diabetic Living Magazine
Ingredients
Directions
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In a large skillet brown meat on all sides, half at a time, in hot oil over medium heat. Using a slotted spoon, transfer meat to a 5- to 6-quart slow cooker. Add mushrooms, carrots, potatoes, parsnips, celery, onions, 3 minced cloves garlic and rosemary. Pour broth over all.
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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in wine just before serving.
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For topping, in a small bowl stir together sour cream, 1 minced clove garlic and thyme. To serve, ladle stew into eight serving bowls. Top each serving with some of the sour cream mixture.
Nutrition Facts
3 1/2 lean protein, 1 starch, 1 vegetable, 1/2 fat