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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

288.7 calories; protein 29.7g 60% DV; carbohydrates 20.6g 7% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 5g; fat 8.7g 13% DV; saturated fat 3.1g 16% DV; cholesterol 80mg 27% DV; vitamin a iu 5220.7IU 104% DV; vitamin c 12.1mg 20% DV; folate 55.1mcg 14% DV; calcium 76.7mg 8% DV; iron 3.1mg 17% DV; magnesium 55.5mg 20% DV; potassium 979mg 27% DV; sodium 341.9mg 14% DV.