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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

  • 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

289 calories; 8.7 g total fat; 80 mg cholesterol; 342 mg sodium. 20.6 g carbohydrates; 29.7 g protein; Full Nutrition